Lamb Keema Gnocchi

Preheat your oven to 200CºC. Spread a thin layer of salt on a baking tray and arrange your potatoes on top. 

Bake them for about 1.5 hrs or until easily pierced with a knife. 

Remove the flesh into a bowl and then pass through a ricer onto a large surface or cutting board. Sprinkle it with salt. 

Once the potatoes have cooled slightly, sprinkle over some salt and drizzle over the egg yolk. Sift over the flour and turmeric.  Add the chopped coriander. 

Using a bench scraper, chop the flour into the potato until everything is evenly coated in flour and it looks like lots of little pebbles. At this point, bring the dough together with your hands by gently folding it together. Don’t overwork this.

Divide into four.  Roll each piece into a long 1inch log.  Then chop with a sharp knife into 1-inch pieces. Dust in a little bit of flour

Bring your water to a boil and salt it well. Add your gnocchi to the boiling water. Cook them until they start to float then remove and place them onto an oiled tray. 

Heat a pan over medium heat and add some oil. Add gnocchi in batches and cook until golden brown on both sides. 

For the lamb keema, heat oil in a pan over medium heat. Add the cumin seeds and when they start to sizzle add the onions.  Cook through until caramelized. Add the ginger, garlic and green chilli. Add the spice and cook them through. 

When aromatic, add the tomato paste and some water.  Cook for a few minutes until the oil is just separating.

Add the lamb mince and break apart with a spoon. Coat well with the masala. Season with salt. 

Add the passata and a cinnamon stick and stir through. Cover with a lid, reduce to medium-low and simmer for about 45 mins - 1 hour until super tender.

You’ll see the oil has come to the surface.  Add frozen peas and stir through. Sprinkle some garam masala and add in the yoghurt.  Stir to combine.

Toss the gnocchi with the keema until coated and heated through. 

Serve with additional coriander leaves on top. Enjoy!