Ingredients:
- 1 tbsp groundnut oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 2.5cm piece of ginger, grated
- 1 kg lamb mince
- 1 small red chilli, de-seeded and finely chopped
- 1 tsp turmeric
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 ripe tomato, chopped
- 1 tsp tamarind paste
- 300ml chicken stock
- 1 cup frozen peas
- Handful of fresh coriander, chopped
- For the potato topping:
- 1.25kg floury potatoes, cut into chunks
- 50g unsalted butter
- About 2 tbsp full-fat milk
Method:
Pre-heat the oven to 200C.
Heat the oil in a large wide pan over a medium heat. Add the onion, garlic and ginger and cook, stirring for 10 minutes, until the onion is just beginning to brown. Add the lamb and cook for 5 minutes, until browned. If the lamb is very fatty, you can drain the fat off at this point by tipping the contents of the pan into a sieve over a bowl before continuing with the recipe. If your mince is lean, this probably won’t be necessary.
Add the chilli, turmeric, coriander and cumin. Cook for 1 minute. Stir in the tomato, tomato puree, tamarind and stock. Season and simmer gently for 30 minutes. Stir in the peas and fresh coriander and cook for a couple of minutes. Transfer to a large ovenproof dish.
Cook the potatoes in a large pan of salted water until tender. Drain and return to the pan to dry out slightly. Add the butter and mash. Add the milk and beat with a wooden spoon until smooth. Check the seasoning.
Sppon the potato over the lamb and fluff up with a fork. Bake for 30 minutes, until bubbling hot and golden brown on top.