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
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!
This campaign was originally produced in the framework of a programme co-financed by the European Union