Ingredients
- 450g prepared lamb keema see Easy Lamb Keema recipe
- 175-200g dried pasta shapes, e.g penne, fusilli or eliche
- 100g broccoli, cut into small pieces or florets
- 150ml good, hot lamb stock
- 50g grated Mozzarella cheese
Method
- Preheat the oven to 190°C, 170°C Fan, Gas mark 5.
- Meanwhile, cook the pasta according to the packet instructions, drain and set aside. Cook the broccoli in a separate pan of boiling water for 2-3 minutes, drain and set aside.
- Put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until hot. Remove from the heat and add the pasta and broccoli. Season if required.
- Combine the mince and pasta with half the cheese.
- Garnish with freshly chopped coriander or parsley before serving with warm crusty bread and a crisp green salad.
- Spoon the mixture into a 2L ovenproof dish or 4 individual ovenproof dishes. Sprinkle over the remaining cheese and bake for 15-20 minutes.
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