Keema Jacket Potatoes
Ingredients
- 225-375 g prepared lamb keema
- 1 teaspoon oil
- 4 medium baking potatoes, washed
- 150 ml good hot low salt lamb or vegetable stock
- To garnish: thick low fat Greek yogurt
- freshly chopped coriander leaves
Method
- Prick the potatoes several times all over with a fork and arrange on a microwave-proof dish lined with absorbent kitchen paper. Cook in a microwave on HIGH, for the time given in your manufacturer's handbook. Preheat the oven to 220°C, 200°C fan, Gas Mark
- 2. Rub the potatoes with the oil, transfer to the top shelf of the oven and continue to cook for a further 20 minutes or until the skin becomes crispy. Turn halfway through cooking. Alternatively, microwave on HIGH, according to the timings in your microwave handbook.
- Meanwhile, put the lamb keema in a large non-stick pan with the stock and heat gently for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.
- Split the potatoes, spoon over the keema and garnish with the yogurt and coriander before serving.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 294kcal15% | 8.2g12% | 2.5g13% | 5.8g6% | 0.43g7% |
| Carbs | Fibre | Protein |
|---|---|---|
| 40.1g15% | 5g21% | 12.8g26% |
