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    Lamb pie with garam masala and coriander

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    Lamb pie with garam masala and coriander

    I make this pie when the outdoors, and life generally, is inhospitable and harsh. It will nourish you well. You could try using sweet potato instead of potato, and cheddar instead of parmesan for the topping.

    • Preparation time: 30 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 6

    Ingredients

    • 1 Lemon, juice of
    • 3 tbsp Finely chopped coriander, stalks included
    • 50g Fresh breadcrumbs
    • 6 tbsp Grated Parmesan
    • 500g Minced lamb
    • 2 tsp Garam masala
    • ½ tsp Ground cinnamon
    • 1 tsp Grated fresh root ginger
    • 1 tbsp Worcestershire sauce
    • 1 tbsp Plain flour
    • 275ml Lamb stock
    • 1 tbsp Tomato purée
    • ½ tsp Dried red chilli flakes
    • 4 Baking potatoes, scrubbed
    • 2 tbsp Olive oil
    • 1 Large onion, chopped
    • 3 Garlic cloves, 1 chopped, 2 whole, with skins on

    Method

    1. Place the whole, unpeeled potatoes in a pan of cold water; bring to the boil and cook for about 20 minutes. Drain and set aside.
    2. Heat 1 and a 1/2 tbsp oil in a large, deep frying pan. Add the onion and fry on a high heat for 3 minutes to get it nice and browned. Reduce the heat, add the chopped garlic and fry for another minute. Add the mince, turn the heat back up a bit and brown it all over.
    3. Once the mince is browned, reduce the heat again; season and add 11/2 tsp garam masala, the cinnamon, ginger, worcestershire sauce and flour, stirring well. Slowly add the stock, then the tomato purée. Give it all a stir, then turn the heat to very low, cover and cook gently for 30 minutes.
    4. Turn on the oven at 200˚C/gas 6. Brush the remaining 2 garlic cloves with 1/2 tbsp olive oil, place on a baking tray and put in the oven while it is heating up, for about 15–20 minutes, until soft in the middle.
    5. When the potatoes are cool, peel them and mash the flesh with the peeled garlic cloves, the butter, chilli flakes, remaining 1/2 a tsp garam masala, lemon juice, coriander and a little salt
    6. Place the cooked mince in a casserole or baking dish and top with the potato mixture. Sprinkle over the breadcrumbs and cheese. Bake for 25–30 minutes, until golden.

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    Drinks recommendation

    This dish deserves a full-flavoured red that won’t overpower the balance of the herbs and spices. A rich Chilean cabernet sauvignon would be ideal. Waitrose Reserva Cabernet Sauvignon, Viña Valdivieso 2006 Maipo Valley, Chile. Bin 80589; £6.74.

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    5 stars