Kale, white bean & garlic cream gratin
A bubbling gratin of cavolo nero and white beans in light garlic cream under crumbs.
Lighter lamb keema with peas
Ten-percent lamb keema with plenty of peas, served with chapatis and minted yogurt.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Brown the lamb hard in the oil; push aside.
- Step 2
Add onions; soften 8 minutes, then garlic, ginger and paste.
- Step 3
Add tomatoes and a splash of water; simmer 15 minutes.
- Step 4
Peas in for the last 5. Stir mint into yogurt.
- Step 5
Serve with chapatis, mint yogurt and coriander.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 34g |
| Carbohydrates | 36g |
| – of which sugars | 11g |
| Fibre | 9g |
| Fat | 26g |
| – of which saturates | 10g |
| – of which omega-3 | 0.4g |
| Calcium | 180mg |
| Iron | 4.4mg |
| Salt | 0.8g |
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