To make the keema filling
In a food processor blend together the onions, chillies, garlic and ginger.
In a large pan heat the olive oil over a medium to high heat and add the cumin seeds and fry for a couple of minutes. Add the onion mixture to the pan and fry until the onions begin to brown.
Add the mince and fry until all the mince is evenly browned. Once the mince is browned add the salt, turmeric, chilli powder, garam masala, ground coriander and cumin. Mix well and add a little water, bring to the boil and then reduce the heat to simmer to mince for 10 – 15 minutes.
When it is nearly cooked add the frozen peas and coriander and cook for a further 5 – 10 minutes. Divide the filling between 3 individual ovenproof dishes and set aside.
To make the potato topping
Bring a large pan of water to the boil, peel and dice the potatoes and add them to the pan. Boil until they are soft then drain and mash with the butter.
Meanwhile heat the oil in a separate pan and fry the onions, cumin seeds, tomatoes and garlic. Once browned add the garam masala and cumin.
Tip the whole mixture, including the oil, into the mash and mix well. Season with salt and pepper and top the dishes with a layer of the potato. If you like you can top this with the grated cheese.
Place under the grill until the cheese is golden and bubbling, serve with the side salad and garlic and coriander pitta breads.
To make the garlic and coriander pitta bread
Place a griddle pan on a high heat. Melt the butter and add the garlic and coriander. Spread onto each pitta and griddle for a minute on each side until they are golden.
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