Lamb keema-inspired baked sweet potatoes

Name: Lamb keema-inspired baked sweet potatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 4 tsp sunflower or vegetable oil; 6 large sweet potatoe; 1 red onion; 500 g pack British lamb mince 20% fat; 2 green chillies, finely chopped; 300 ml Gymkhana Rogan Josh Cooking Sauce; 100 g frozen Essential British Garden Peas; 3 tbsp butter; 6 tbsp Essential Low Fat Natural Yogurt; 3 tbsp mango chutney

This combo from Waitrose cook Alex Szrok is a regular feature in his household over autumn. It’s got everything you could want for this time of year – comfort, spice and ease. Make sure to browse our lamb recipes collection too. Follow Alex on Instagram

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Gluten free

Serves6
CourseMain meal
Prepare10 mins
Cook1 hr 10 mins
Total time1 hr 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tsp sunflower or vegetable oil
6 large sweet potatoe
1 red onion
500g pack British lamb mince 20% fat
2 green chillies, finely chopped
300ml Gymkhana Rogan Josh Cooking Sauce
100g frozen Essential British Garden Peas
3 tbsp butter
6 tbsp Essential Low Fat Natural Yogurt
3 tbsp mango chutney

Preheat the oven to 200ºC, gas mark 6. Rub 1 tsp oil over the sweet potatoes, give each one a few pricks with a fork, then season with salt. Place on a baking tray and bake for 50 minutes–1 hour, until crisp on the outside and soft inside.
Meanwhile, finely slice three-quarters of the red onion. Finely dice the last quarter, then reserve it. Place a frying pan over a medium-high heat, add 1 tbsp oil and fry the onion until starting to colour and soften, 5-8 minutes. Add the lamb mince and chillies, turn the heat to high and fry until the mince has browned, breaking it up with a spatula as you cook.
Stir in the rogan josh sauce, then fill the jar with water, give it a shake and add that. Bring it to a fast simmer, then add the peas and cook for 5-10 minutes. Taste and season, making sure the meat is fully cooked and the sauce has thickened a bit.
When ready, cut a cross into the potatoes and give them a squeeze to open out the tops. Divide the butter between them, season, then work it in with a fork. Top each potato with a spoonful of lamb mince, a dollop of yogurt, a spoonful of mango chutney and the reserved diced red onion.

Cook’s tip

Finely chop the stems from a pack of coriander and add them to the pan as the onions are softening. Scatter the chopped leaves over the potatoes at the end.

Typical values per serving when made using specific products in recipe