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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Has a little spice to it, but is not overly hot. Ingredients:
5 potatoes, peeled and cut into chunks |
freshly ground salt |
fresh ground pepper |
1/2-1 teaspoon turmeric |
1 tablespoon freshly chopped coriander |
1/4 cup milk |
vegetable oil |
2 medium onions, chopped |
2 chilies, chopped |
2 garlic cloves, crushed |
1 teaspoon freshly grated ginger |
2 teaspoons ground cumin |
2 teaspoons garam masala |
1 teaspoon sambal oelek |
1 (400 g) can diced tomatoes |
1 cup beef stock |
700 g ground lamb |
Directions:
1. Cook the potatoes in plenty of lightly salted water until tender.
2. Drain well and mash with, turmeric, coriander, milk and seasonings; set aside.
3. Potatoes could be done in the microwave.
4. Heat a little oil in a pot and gently sauté the onions, chillies, garlic and ginger until slightly coloured.
5. Add cumin, garam masala and sambel.
6. Mix well and add lamb mince, together with more oil if needed.
7. Cook, mashing and stirring the meat until it changes colour and separates.
8. Then add tomatoes, stock and seasonings.
9. Stir well and cook until thick and fragrant.
10. Transfer meat mix to an oven proof dish and top with potato, spreading out into an even layer.
11. Cook in oven about 10 minutes until crispy.
12. Oven should be preheated to 200dC.
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