Lamb keema with rosti topping recipe | delicious. magazine

Ingredients

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• Knob of fresh ginger, grated
• 2 long green chillies, deseeded
• and finely chopped
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• ½ tsp ground turmeric
• ½ tsp hot chilli powder
• 750g good-quality lamb mince
• 300ml lamb stock, hot
• 5 large vine tomatoes, skinned and chopped
• 300g baby spinach
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1 medium maris piper potato, coarsely grated
• 1 sweet potato, coarsely grated
• 1 medium onion, finely sliced