Lamb keema with rosti topping
- April 2010
- Serves 6
- Takes 25 min to make, 1 hour 25 min to cook, plus cooling
This lamb mince recipe is full of the fragrant, aromatic spices we associate with Indian cooking. You can freeze this 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
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- Knob of fresh ginger, grated
- 2 long green chillies, deseeded
- and finely chopped
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- ½ tsp ground turmeric
- ½ tsp hot chilli powder
- 750g good-quality lamb mince
- 300ml lamb stock, hot
- 5 large vine tomatoes, skinned and chopped
- 300g baby spinach
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 medium maris piper potato, coarsely grated
- 1 sweet potato, coarsely grated
- 1 medium onion, finely sliced
- Heat 2 tbsp of the olive oil in a wide medium saucepan over a medium heat. Add the chopped onion, season well and fry until softened. Add the finely chopped garlic, grated ginger and green chillies and fry for 2-3 minutes more.
- In a separate frying pan, dry-fry the cumin and coriander seeds until fragrant, then crush in a pestle and mortar with the turmeric and chilli powder until finely ground. Add to the onion mixture and fry for about 1-2 minutes.
- Add the mince, turn up the heat and fry for 10 minutes until golden. Drain off the excess fat. Add the lamb stock and vine tomatoes to the saucepan, bring to the boil, cover and simmer for 30 minutes until the lamb is cooked and the sauce has thickened slightly.
- Put the spinach in a colander, pour over a kettle of boiling water, then refresh in cold water. Squeeze out the excess water. Stir through the curry with the lemon juice and garam masala, and season to taste.
- Place the potato, sweet potato and onion in a pan of boiling salted water and blanch for 30 seconds. Drain, then tip into a clean tea towel and squeeze out all the excess liquid. Place in a bowl, toss with the remaining olive oil and season.
- Tip the keema into a 1.8-litre freezerproof dish and top with the blanched rosti topping.
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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