Fiery Jackets
Over a year ago
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Ingredients
- 6 baking potatoes. scrubbed
- 1 (400g) pack lean lamb mince
- 1 onion chopped
- 1 Clove of Garlic
- 1 green pepper
- 10ml/2tsp Ground cumin
- 10ml/2tsp coriander
- 10ml/2tsp Smoked Paprika
- ½/1tsp/2.5/5ml Chilli Flakes
- 450g/1lb carrots. peeled and coarsely grated
- 1 (400g) can tomatoes
- 15ml/1tbsp tomato puree
- 45ml/3tbsp chopped fresh coriander
- sour cream mixed with chopped coriander to serve. if liked
Accompaniment
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Method
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1
1. Preheat the oven to 220C/ Fan 200C/450F/Gas Mark 7. Scrub the potatoes clean, then place on a baking tray. Bake for 35-40mins or until tender.
2. Meanwhile, Heat a large pan or wok, add the lamb mince without any extra oil, and sauté over a medium heat for 6-8mins, stirring to break up the mince, until it is nicely browned. Add the onion, garlic and pepper and sauté for 2mins.
3. Add the spices and carrots, cook for 1 min. Then add the tomatoes, puree and plenty of salt and pepper. Bring to the boil, cover and simmer for 10mins. Stir well, then simmer uncovered for a further 5mins or until the juices have thickened slightly. Adjust the seasoning.
4. Split the baked potatoes and spoon a little of the mince mixture into each. Serve
5. Top with sour cream mixed with chopped coriander if liked.
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