Rick Stein's Shepherd's Pie As Cooked In India

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon sunflower oil
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 1 inch piece fresh ginger, finely grated
• 1 kg lean ground lamb
• 1 small red chile, deseeded and finely chopped
• 1 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 ripe tomato, chopped
• 1 tablespoon tomato puree
• 1 teaspoon tamarind paste
• 1 1/4 kg floury potatoes, cut into chunks
• 50 g unsalted butter
• 2 -3 tablespoons milk
• 300 ml chicken stock, hot
• 1/4 cup fresh coriander, chopped

Recipe

• 1 heat oil in large frying pan over medium heat. add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. add lamb and cook 5 minutes to brown. tip into a colander and rest to drain excess fat.
• 2 return meat to pan and add chilli, turmeric, coriander and cumin. cook 1 more minute. stir in tomato, tomato puree, tamarind and stock. season and simmer 25 minutes (lamb should still be fairly moist). stir in fresh coriander.
• 3 transfer meat mixture to an ovenproof dish and set aside. preheat oven to 200 degrees c, gas mark 6.
• 4 for the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. drain, return to pan and mash with a potato masher (i use a potato ricer - no lumps!). add butter and enough milk to form a spreadable mash.
• 5 spoon potato topping over lamb. bake in oven 30 minutes until hot and golden.
• 6 spoon p.