Keema Pea Stuffed Roti

• 150 g raw 90% lean ground beef — Raw 90% lean ground beef
• 100 g cooked brown rice — Cooked long-grain brown rice
• 60 g whole-wheat roti — Plain whole-wheat roti
• 80 g green peas — Frozen green peas
• 60 g onion, diced — Raw yellow onion
• 7 g cilantro, finely chopped — Fresh cilantro
• 2.5 g garam masala — Garam masala
• 5 g ginger, grated — Fresh ginger root
• 0.8 g turmeric — Ground turmeric

Method

1. 1Measure ingredients: Season and shape the beefMeasure lean beef, garam masala, ginger, and turmeric using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Season and shape the beefMix the raw ground beef with all measured garam masala, ginger, and turmeric and break it into loose pea-size clumps.1 minLook for: The measured garam masala, ginger, and turmeric mixture is evenly distributed without overworking the beef.Safety: Wash hands and surfaces after handling raw beef.
3. 3Cook the beefHeat a nonstick skillet over medium-high, brown the raw 90% lean ground beef for 4 minutes.4 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Add all measured green peasAdd all measured green peas and onion, and cook for 4 minutes more while breaking the beef into crumbles, until the beef reaches 160°F and the green peas and onion reach 165°F.4 min · 165°FLook for: The beef is browned with no pink center, the green peas and onion are tender, and the filling reads at least 165°F.Safety: Verify the ground beef reaches 160°F and the green peas and onion reach 165°F.
5. 5Prepare the wrapWarm the whole-wheat roti in a dry skillet over medium for 30 seconds per side, then transfer and cover it. Add the cooked brown rice and 15 g water to the skillet.1 minLook for: The ingredients are fully prepared and ready for the next action.
6. 6Continue preparing the wrapCover, and heat over medium for 2 to 3 minutes, stirring once, until 165°F. Rinse, dry, and finely chop all cilantro, then blot the cut surfaces dry.4 minLook for: The whole-wheat roti is pliable, the cooked brown rice is steaming, and no pooled moisture remains around the cilantro.Safety: Reheat the cooked brown rice to 165°F and cool it promptly if packing the wrap cold.
7. 7Fill and serveDivide the complete 90% lean ground beef and green peas and onion filling, cooked brown rice, and cilantro across the whole-wheat roti.Look for: This cooking stage is complete and the food is ready for the next action.
8. 8Roll tightlyRoll tightly and cut in half until the mixture holds together without loose crumbs.1 min 30 secLook for: The wrap closes without tearing and the filling is evenly distributed.Safety: Serve cooked beef promptly or cool it before packing.