Lamb Family friendly Main Indian

Curry-spiced shepherd's pie

Name: Curry-spiced shepherd's pie
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 4
Cuisine: /indian
Ingredients: 100ml olive oil; 650g lamb mince; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2cm piece ginger, grated; 2 tablespoons korma curry paste; 400g can chopped tomatoes; 1/4 cup (80g) tomato kasundi (see note), plus extra to serve; 1 cup (120g) frozen peas; 1kg potatoes, chopped; 1 cup coriander leaves, chopped; 2 teaspoons ground turmeric; 1 long green chilli, seeds removed, finely chopped; Juice of 1 lemon; 100g unsalted butter; 10-12 fresh curry leaves (see note) (optional)

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This curry-spice shepherd's pie is a perfect example of how Britain has absorbed different foods and cultures into its own cuisine.

100ml olive oil
650g lamb mince
1 onion, finely chopped
2 garlic cloves, finely chopped
2cm piece ginger, grated
2 tablespoons korma curry paste
400g can chopped tomatoes
1/4 cup (80g) tomato kasundi (see note), plus extra to serve
1 cup (120g) frozen peas
1kg potatoes, chopped
1 cup coriander leaves, chopped
2 teaspoons ground turmeric
1 long green chilli, seeds removed, finely chopped
Juice of 1 lemon
100g unsalted butter
10-12 fresh curry leaves (see note) (optional)

Method

1.

Heat 2 tablespoons oil in a frypan over high heat. Cook lamb, breaking up any lumps with a wooden spoon, for 6-8 minutes until browned. Remove lamb from the pan and set aside.
2.

Reduce heat to medium. Place onion in the frypan and cook, stirring, for 1-2 minutes until softened. Add garlic, ginger and curry paste, then cook, stirring, for 1-2 minutes until fragrant. Return lamb to the pan with tomato and kasundi, then bring to a simmer and reduce heat to low. Cook, stirring occasionally, for 15 minutes or until thick. Stir in peas. Transfer mixture to a 2L baking dish, level the surface and allow to cool.
3.

Preheat oven to 200°C. Place potato in a saucepan of cold, salted water, bring to the boil and cook over medium-high heat for 12-14 minutes until tender. Drain, then mash until smooth. Add the coriander, turmeric, chilli, lemon juice and butter, then season and beat with a wooden spoon until smooth. Spread over lamb mixture, then bake for 20-25 minutes until golden.
4.

Heat remaining 1/4 cup (60ml) oil in a frypan over high heat. Fry curry leaves for 20 seconds or until crisp. Drain.
5.

Serve pie with curry leaves and kasundi.