Sort ingredients
paulasweeney
QR Code
Listen
Pdf
Preheat the oven to 220C/200C Fan/Gas 7.
Heat the oil in a 35cm/14in lidded, flameproof casserole dish, on a medium heat. Add the onions and salt and fry until they're light golden brown, around 20 minutes. Adding the salt at this stage will help the onions brown faster.
Add the mince, garlic and ginger to the pan and fry for 4–5 minutes, or until the mince begins to turn a little crispy. Add the soy sauce, spices, chopped tomatoes and carrots. Stir well and bring to a simmer.
Add the cornflour to a jug and stir in the milk a little at a time until no lumps remain.
Slowly stir the milk mixture into the keema, mixing all the time until well incorporated. Continue to stir until the keema thickens slightly. Stir in the peas and hot water. Remove from the heat.
Arrange the sliced potatoes on top of the keema in a neat layer and top with the butter cubes. Cover with the lid of the casserole dish and bake for 30 minutes, or until the potatoes are fork tender.
Remove the lid from the pan and continue to bake for a further 25–30 minutes, until the potatoes are golden brown on top. Scatter with the chopped coriander to serve.