lamb keema sag with rosti topping

lamb keema sag with rosti topping

lamb keema sag with rosti topping

This is a recipe I’ve plucked from the pages of the April delicious magazine. I seem to be drawn to each every curry-style recipe at the moment – I’ve another planned for Sunday! This one seemed utterly irresistible, with spicy, rich lamb combined with a crisp potato topping.

I decreased the chilli for my version – we prefer it a little milder – and I’ve been off sweet potatoes since the awful barefoot contessa persuaded me that combining them with orange juice would be a good idea. Those changes made, the cook was on. I begins as a pan stir-fry, then finished in the oven to cook out the potato topping. The trickiest bit is draining the potato of excess water – I need to think of a way to squeeze them out without scalding myself. That aside, this was enormously satisfying. Filling, savoury, meaty and a dense mouthful on every fork. Very tasty indeed.

Lamb keema sag with rosti topping:

1 tablespoon coriander seeds

1 tablespoon cumin seeds

½ teaspoon turmeric

½ chilli powder

2 onions, sliced

4 cloves garlic, minced

1 teaspoon ginger, minced

500g lamb mince

300ml lamb stock

1 tin tomatoes

300g spinach

1 teaspoon garam masala

Juice of ½ lemon

2 maris piper potatoes, grated

  1. Fry the seeds in a dry pan for 1 – 2 minutes until fragrant. Grind to a powder and mix with the turmeric and chilli.
  2. In the same pan fry one of the onions with the garlic and ginger for a few minutes until softened. Tip the ground spices into this.
  3. Fry the lamb until browned. Tip away the excess fat and add the stock and tomatoes. Simmer for 20 minutes until the lamb is tender and the sauce has thickened. Preheat the oven to 200°C.
  4. Wilt the spinach in a colander by pouring over boiling water. Immediately run under cold water and squeeze off excess liquid. Add this to the mince with lemon and garam masala. Check for seasoning.
  5. Back in the colander repeat the boiling water trick with the potatoes and other onion. Tip onto a tea towel and squeeze out the excess liquid. Mix with a little oil and season, then spread on top of the mince.
  6. Put the pan into the oven and bake for about 20 minutes until browned in top.
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