Keema Biscuit
The story
Some dinners whisper. The Keema Biscuit yells across the table. This is spiced lamb mince, cooked down with warm garam masala and ginger until it turns deep and glossy, then piled onto a golden, flaky District Biscuit with sweet peas, a fistful of fresh cilantro, and a bright squeeze of lime. It is the kind of plate that makes weeknight dinner feel like a mic drop.
Here is why the biscuit matters. Keema is saucy, oily in the best way, and full of juices you actually want to keep. Put that on a soft dinner roll or a spongy muffin and you have a soggy mess in ninety seconds. A District Biscuit does not blink. Crisp edges, dozens of buttery flaky layers, and enough structure to soak up the good stuff while staying together fork to face. It is the canvas; the keema is the paint.
Dinner, lunch, that suspiciously large 'snack' at 9 PM. This build works anytime you want big flavor without a big production. Warm, split, load, and go.
Why you'll love it
- Deep, warming Indian spice on a buttery flaky base that never turns to mush.
- Comes together in about 25 minutes for a weeknight-fast, restaurant-loud dinner.
- Sweet peas, cilantro, and lime keep every bite bright instead of heavy.
- One handheld build that pulls double duty for lunch or dinner.
- Endlessly customizable heat level, from gentle warmth to full send.
Ingredients
- 4 District Biscuits, warmed and split
- 1 lb ground lamb (or ground beef)
- 1 cup frozen sweet peas, thawed
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala (plus 1/2 tsp ground cumin and 1/2 tsp turmeric)
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Kosher salt, black pepper, and 1 tbsp neutral oil
How to build it
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1Warm the District Biscuits in a 300F oven for 5 minutes, then split them and set aside crisp-side up.
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2Heat the oil in a large skillet over medium-high and cook the diced onion until soft and golden, about 5 minutes.
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3Add the garlic, ginger, garam masala, cumin, and turmeric and stir for 30 seconds until fragrant.
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4Add the ground lamb, breaking it up with a spoon, and cook until browned and the juices have reduced to a glossy coat, 8 to 10 minutes.
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5Stir in the sweet peas and cook 2 minutes more, then season generously with salt and pepper and squeeze in the juice of one lime wedge.
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6Spoon the hot keema over the bottom half of each biscuit, letting it sink into the flaky layers.
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7Shower with fresh cilantro, add a final squeeze of lime, and crown with the biscuit top.
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8Serve immediately with extra lime wedges on the side.
Pro tips & swaps
- Let the keema get a little dry and glossy before building; you want juicy, not soupy, so the biscuit stays crisp.
- Dial the heat with a minced green chili or a pinch of cayenne in the spice step, or keep it mild for a crowd.
- Make the keema up to 3 days ahead and refrigerate; it actually deepens overnight. Reheat in a skillet before serving.
- Swap ground lamb for ground beef, turkey, or a plant-based mince and the build still sings.
- A spoon of plain yogurt or mint chutney on top adds a cool, tangy counterpoint to the spice.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Keema Biscuit ahead of time?
Yes, and it is a smart move. Cook the lamb keema up to 3 days in advance and store it in the fridge; the spices only get better as they sit. When you are ready to eat, reheat the keema in a skillet, warm and split your District Biscuits fresh, and build right before serving so the layers stay flaky.
What is the best biscuit to use for a keema build?
A sturdy, flaky, buttery biscuit is essential because keema is saucy and will destroy anything spongy. A District Biscuit is built for exactly this: crisp edges and dozens of laminated layers that soak up flavor without going soggy. A standard dinner roll or English muffin will collapse under the juices.
What can I substitute for ground lamb?
Ground beef is the most common swap and works beautifully with the same spices. Ground turkey or chicken makes a lighter version, and a plant-based mince keeps it vegetarian while still carrying the garam masala and ginger. Just cook until browned and glossy no matter which protein you choose.
Is there a vegetarian version of the Keema Biscuit?
Absolutely. Swap the lamb for a plant-based mince or crumbled paneer, or lean into a classic matar-style filling with extra peas and crumbled firm tofu. The garam masala, ginger, cilantro, and lime do the heavy lifting, so the biscuit stays every bit as flavorful.
Is the Keema Biscuit gluten-free?
The keema filling itself is naturally gluten-free, but a traditional District Biscuit is made with wheat flour, so the full build is not. If you need it gluten-free, serve the keema over a gluten-free biscuit or with rice. Check with the District Biscuit cafe for current gluten-free options.
How do I keep the biscuit from getting soggy?
The trick is in the keema. Cook it until the liquid reduces and the mince looks glossy rather than soupy, then build just before serving. A warmed, crisp-edged District Biscuit resists moisture far better than bread, so it holds its structure even under a generous spoonful.
What should I serve or drink with a Keema Biscuit?
A cooling side balances the spice beautifully: think a cucumber-yogurt raita, a simple kachumber salad, or mango chutney. To drink, a salted lassi, a crisp lager, or a chilled Riesling all play well with the warm spices. A wedge of extra lime on the plate never hurts.
How many calories are in a Keema Biscuit?
A single Keema Biscuit made with ground lamb lands roughly in the 450 to 550 calorie range, depending on your biscuit size and how much oil the keema soaks up. Using ground turkey or a plant-based mince brings it down. Treat it as a hearty, satisfying meal rather than a light bite.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are laminated for dozens of distinct flaky layers, baked to crisp golden edges, and engineered to be a true culinary canvas. That structure means they hold saucy, bold builds like keema without turning to mush. It is a premium, Alexandria-made biscuit designed to be the base of a real meal, not an afterthought.
