Lamb Keema With Scalloped Potatoes 

Instructions

1. Heat a large pan on medium high heat, add the oil
2. In a pestle and mortar roughly crush the cardamom pods and add to the oil with the onions
3. Cook the onions gradually adding the water each time the onions stick to the bottom of the pan, this should take about 15 minutes total
4. Add the ginger and garlic and mix well, cook for another minute
5. Add the minced lamb breaking up the lumps until it is all separated, keep cooking until all the liquid is evaporated and the keema is slightly browned, this should take another 15 minutes
6. Add the salt, turmeric and garam masala, cook for another few minutes
7. Add the tinned tomatoes, mix and continue to cook for 5 minutes
8. Then add the Shan Stew Dopiaza Masala, Kasoori methi and ketchup, reduce the heat to low, put a lid on and let it cook for a further 7 minutes
9. Add the frozen peas, mix to combine and cook on high heat for another few minutes until heated through and all the liquid evaporates
10. Stir through the coriander and set aside
11. Preheat the oven to 200°
12. Place keema into your oven dish, brush the potato slices with butter and layer on top
13. Sprinkle with sea salt and black pepper
14. Bake in the oven on 200°C for 25 mins until golden and starting to crisp
15. Enjoy!