Lamb keema with rosti topping
- April 2010
- Serves 6
- Takes 25 min to make, 1 hour 25 min to cook, plus cooling
This mince recipe is full of the fragrant, aromatic spices we associate with Indian cooking. You can freeze this mince dish.
- Dairy-free recipes
- 35.9g (10.4g saturated)
- 94.6g (11.3g sugar)
Per serving: 836kcals, 35.9g fat (10.4g saturated), 42.4g protein, 94.6g carbs, 11.3g sugar, 3.2g salt
To speed up the chopping time, put the garlic, ginger and chillies in a small blender and blend until roughly chopped. If not cooking from frozen,
bake for about 30 minutes. Cover with cling film, then foil, to prevent freezer burn.
To freeze, cool completely and cover tightly with cling film and foil. Place in the freezer for up to 1 month.
Bake from frozen at 200°C/fan180°C/gas 6 for 40 minutes until bubbling hot, and golden on top. Serve with warm naans.
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