Keema Topped Chicory Leaves Keema Topped Chicory Leaves

Keema Topped Chicory Leaves

This is a great entertaining canape dish where 24 fresh red chicory leaves are topped with a hot cooked keema lamb mince mixture then finished with chives.

prep time
10 mins

cook time
5 minutes

12 people


  • 225g prepared lamb keema
  • 150ml good, hot lamb or vegetable stock
  • 2 fresh whole red chicory
  • ¼ cucumber, deseeded and finely diced
  • Fresh chives, to garnish


  1. Put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.
  2. Cut off the root end of each chicory and separate the leaves, then trim the ends of the largest leaves. Transfer to a wooden chopping board or large platter.
  3. Spoon small piles of the keema onto each chicory leaf. Garnish with a small handful of the cucumber then scatter over the chives.
  4. Serve immediately.