Chunky Keema Pasta Bake Recipe

A deliciously flavourful keema pasta bake, with gently curry flavours and a fabulous topping of stretchy mozzarella cheese.

📝 Ingredients

• 450 g lean lamb mince (ground lamb)
• 2 tsp vegetable oil (canola oil) (or vegetable oil)
• 1 large onion (peeled and finely chopped)
• 2 cloves garlic (peeled and finely chopped or crushed or 10ml/2tsp garlic purée)
• 1 tsp fresh root ginger (minced)
• 1-2 green chillies (deseeded and finely chopped)
• 3 tbsp curry paste (of your choice)
• 3 medium fresh tomatoes (chopped)
• 1-2 tsp granulated white sugar
• 2 tbsp tomato purée
• 1 pinch salt and black pepper
• 200 g dried pasta shapes (e.g penne, fusilli or eliche)
• 100 g broccoli (cut into small pieces or florets)
• 1 pinch salt and black pepper
• 150 ml lamb stock (hot)
• 50 g fresh mozzarella
• 2 tbsp fresh coriander (cilantro) ( freshly chopped to garnish)

👨‍🍳 Instructions

1. 1--- To prepare the lamb keema ---
2. 2Heat the oil in a large nonstick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
3. 3Add the ginger, hot chilli sauce or fresh chillies and curry paste.
4. 4Cook over a moderate heat for 1-2 minutes, stirring occasionally.
5. 5Add the lamb and stir-fry for 2-3 minutes.
6. 6Add the tomatoes, sugar, tomato purée and bring to the boil.
7. 7Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed. (If you're not ready to use at this stage, cool quickly, transfer into plastic container and freeze for up to 3 months)
8. 8--- To prepare the pasta bake ---
9. 9Preheat the oven to Gas mark 5, 190°C. Cook the pasta according to the packet instructions, drain and set aside.
10. 10Cook the broccoli in a separate pan of boiling water for 2-3 minutes, drain and set aside.
11. 11Put the keema in a large nonstick pan with the stock and heat for 3-4 minutes until hot.
12. 12Remove from the heat and add the pasta and broccoli.
13. 13Season if required.
14. 14Combine the mince and pasta with half the cheese.
15. 15Spoon the mixture into a 2L (3½pint) ovenproof dish or 4 individual ovenproof dishes. Alternatively, do as I did and use a dish that can go from hob to oven - it's a great time saver!
16. 16Sprinkle over the remaining cheese and bake for 15-20 minutes.
17. 17Garnish with freshly chopped coriander, if desired, before serving with warm crusty bread and a crisp green salad.