Keema Jacket Potatoes Keema Jacket Potatoes

Keema Jacket Potatoes

These delicious jacket potatoes are topped with a tasty keema lamb mince topping, garnished with thick Greek yogurt and fresh coriander leaves.  A satisfying meal for the colder months.

prep time
10 mins

cook time
35 minutes

serves
4 people

Ingredients

  • 225-375g/8-12oz prepared lamb keema
  • 4 small to medium baking potatoes, washed
  • 150ml/¼pint good, hot lamb or vegetable stock
  • Thick Greek yogurt, to serve
  • Freshly chopped coriander leaves, to garnish

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, according to your manufacturers’ handbook. Preheat the oven to Gas mark 7, 220°C, 450°F.

Drizzle the potatoes with a little 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 during cooking.

Meanwhile, put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.

Split the potatoes, spoon over the keema, then garnish with the yogurt and coriander before serving.