Cream cheese and lamb mince – what’s not to love? Oozing cheese and layered with minced meat, it’s a sure winner! My kids vouch for it and it makes for a great party snack, too.

If you wish to try something new and fun, try our Jalapeño poppers with Lamb Kheema.

Ingredients:

• Jalapeño – 12
• Cream cheese – 4 tbsp
• Cooked Kheema – 1/2 cup
• Shredded mozzarella cheese – 1/2 cup

To make Lamb Kheema :

Ingredients:

• Mutton Kheema / minced meat – 1 cup
• Finely chopped onion – 1 medium-sized
• Finely chopped tomato – 1 small
• Finely chopped green chilies – 2
• Finely chopped coriander leaves / cilantro – 2tbsp
• Ginger garlic paste – 1tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Black pepper powder – 1/2 tsp
• Garam masala powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Salt – as required
• Flour – 3 tbsp
• Water – 2-3 tbsp

Method:

• Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown
• Add the ginger garlic paste and fry till the raw smell goes
• Add the tomatoes and cook until soft
• Add the green chilies and all the powders, including salt
• Add the kheema and fry for some time
• Cook on medium flame, stirring occasionally until the kheema is done
• Add the finely chopped coriander leaves and fry for a few seconds
• Remove from fire and keep it aside

To make Jalapeño poppers with Lamb Kheema:

• Preheat the oven to 350-degree Fahrenheit 
• Cut the jalapeños into halves 
• Fill in the first layer with a little cream cheese, then add the second layer with Lamb Kheema  (prepare as above mentioned steps) and top it with shredded mozzarella cheese
• Bake for 15 to 20 minutes
• Serve hot with Ranch or garlic sauce