Lamb Keema with sweet potato

This is really tasty. Beautifully cooked lamb mince with indian spices. A dish you can make your own with the addition of your favourite veg.

SERVES: 4 | COOK & PREP: 50 min

Ingredients

• 1 red onion, diced

• 1 garlic clove, finely chopped

• 1 tbsp tom puree

• 2 tbsp curry paste

• 1 tinned tomatoes

• 400g sweet potato, cubed

• 150g mixed veg (we used broccoli, mangetout and green beans)

• 500g lamb mince

Method

1. In a large saucepan add a little oil and the red onion and cook until softened over a medium to high heat.

2. Add the garlic and tomato puree and cook for a minute. Add the lamb and cook until brown.

3. Add the curry paste and cook for a further minute. Add the tinned tomatoes (then refill half the tin with water and add to the pan). Add the sweet potato. Turn the heat down to a simmer and cook with a lid on for 15 minutes.

4. Remove the lid, add the veg, stir and leave to cook for another 15 minutes with the lid off.

5. Sprinkle with corriander and a dollop of Greek yoghurt (if you fancy).