Keema Jacket Potatoes
These keema jacket potatoes are filled with warmly spiced lamb mince and topped with cooling Greek yogurt and fresh coriander. With fluffy centres and deliciously crisp skins, they make a comforting and satisfying family meal.
Ingredients
- 225-375g prepared lamb keema (recipe here)
- 1 teaspoon oil
- 4 medium baking potatoes washed
- 150ml 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
Based on prepared lamb keema, each serving provides:
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 294kcal | 8.2g (Medium) | 2.5g (Medium) | 5.8g (Medium) | 0.43g (Medium) |
| 15% | 12% | 13% | 6% | 7% |
% of the reference intake
Each serving provides:
40.1g Carbohydrates | 12.8g Protein | 5g Fibre
Typical values per 100g:
This recipe uses prepared lamb keema. If other cuts are used then the nutrition information may vary.
