Lamb Keema and Aubergine Raita
By OcadoLife
Published on 23 December 2021
For a super satisfying supper, this jacket
potato with Lamb Keema and Aubergine Raita by food stylist and recipe writer
Emily Jonzen is a winner. The topping is all about the contrasts – subtle tikka
spices with a cool raita of mint, lime and yoghurt, and the sweetness from the
potato combined with the zing from the aubergine pickle. Time and servings
50 minsTotal time
4Servings
50 minsCooking time
Ingredients
- 4 sweet potatoes
- 1 tbsp of sunflower oil
- 1 onion, finely chopped
- 3 cm of piece of ginger, peeled and grated
- 400 g of lamb mince
- 2 tbsp of tomato purée
- 80 g of pack geeta’s tikka curry paste
- 175 ml of hot lamb stock
- 200 g of frozen peas
- 150 g of greek yoghurt
- 1 handful of mint, leaves shredded
- 0.5 lime, juiced
- 4 tbsp of geeta’s premium aubergine pickle
- 1 tsp of garam masala
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Scrub the sweet potatoes, dry them, then bake on a baking tray for 45 mins, until they’re soft inside.Step 2
Meanwhile, heat the oil in a large frying pan. Add the onion and ginger and cook gently for 8-10 mins, until softened. Increase the heat slightly, add the lamb and fry for 6-8 mins, until well browned.Step 3
Add the tomato purée and curry paste, fry for 2 mins; add the stock. Simmer for 8-10 mins, stirring occasionally, until the meat is cooked. Add the peas, simmer for 2 mins; remove from the heat and season.Step 4
Meanwhile, combine the yoghurt, most of the mint and lime juice; season. Stir the pickle through the raita.Step 5
Split open the baked potatoes, fluff up with a fork. Fill with the keema, dollop on the raita and dust with the garam masala. Sprinkle with the remaining mint. Keep leftover keema in the fridge for up to 3 days or freeze for up to 3 months.