Chunky Keema Pasta Bake

amummytoo.co.uk

Naj

Yum

subheading: For The Lamb Keema:

450 g ( 15.9 oz) lean lamb mince (ground lamb)

2 tsp vegetable oil (canola oil) or vegetable oil

1 large onion peeled and finely chopped

2 cloves ( 2 ) garlic peeled and finely chopped or crushed or 10ml/2tsp garlic purée

1 tsp fresh root ginger minced

1 to 2 green chillies deseeded and finely chopped

3 tbsp curry paste of your choice

3 medium ( 3 ) fresh tomatoes chopped

1 to 2 tsp white granulated sugar

2 tbsp tomato purée

1 pinch salt and black pepper

subheading: For The Pasta Bake:

200 g ( 7.1 oz) dried pasta shapes e.g penne, fusilli or eliche

100 g ( 3.5 oz) broccoli cut into small pieces or florets

1 pinch salt and black pepper

150 ml ( 5.1 floz) lamb stock hot

50 g ( 1.8 oz) fresh mozzarella

2 tbsp fresh coriander (cilantro) freshly chopped to garnish

Directions at amummytoo.co.uk

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