375g/12oz prepared lamb keema
15ml/1tbsp rapeseed or vegetable oil
2-3 spring onions, finely chopped
450g/1lb cooked potatoes of your choice (can be roasted, boiled, with skin on) roughly chopped
2 medium tomatoes, roughly chopped, optional
Salt and freshly milled black pepper
30ml/2tbsp freshly chopped coriander or parsley, to garnish
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
Looking to add a little kick to your potatoes? Try this Bombay potato recipe! Takes just 5 minutes to prep.
An inventive and interesting table centrepiece, ideal for dinner parties. Crunchy golden filo pastry combined with crème fraîche and chicken makes an interesting combination.