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
4 eggs
30ml/2tbsp freshly chopped coriander or parsley, to garnish
For this recipe you need a 25cm non-stick frying pan or a little larger. Place the potatoes into a pan of boiling water and cook for 5 minutes, drain and set aside until required. Heat
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Put a tray into the oven to heat up for 5 minutes. Put 2 tablespoons oil into a bowl, add the garlic cloves and tip
Cook the potatoes in salted boiling water for 2-3 minutes, drain and leave to cool. Heat a wok over a high heat. Add the oils, fry the chicken until it starts to colour. Add the
Heat the oil in large saucepan and sauté the onion for 3-4 minutes. Add the garlic and potatoes and cook for 1-2mins. Add the sausage, stock and milk. Bring to the boil, then reduce the
Place the potatoes in a saucepan of boiling water and boil for 10 minutes. Meanwhile, place the eggs in a small saucepan of simmering water and cook for 5 minutes. Lightly grease a griddle pan
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