With National Curry Week kicking off 13 October, there really is no better time to enjoy this spicy twist on a British classic. Doesn't it look delish?
Spicy lamb keema can be made by the bulk load and stored in the freezer. Then, just use a batch to add a twist to traditional shepherd's pie – a sure way to liven up weekday dinners!
- For the keema:
- 450g/1lb lean lamb mince
- 10ml/2 teaspoons sunflower or vegetable oil
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped or crushed
- 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
- 1-2 green chillies, deseeded (if preferred) and finely chopped
- 10ml/2 teaspoons ground cumin
- 45ml/3 tablespoons garam masala or medium curry powder
- 4 medium tomatoes, chopped
- 5-10ml/1-2 teaspoons white sugar
- 30ml/2 tablespoons tomato purée
- Salt and freshly milled black pepper
- 100g/4oz fresh or frozen peas
- Large handful freshly chopped coriander, to garnish
- For the shepherd's pie:
- 450g//1lb prepared lamb keema
- 150ml/¼pint good, hot lamb or vegetable stock
- 675g/1½lb prepared root vegetable mash or any mash of your choice
- 30ml/2 tablespoons fresh or dried breadcrumbs
- 30ml/2 tablespoons freshly chopped flat-leaf parsley or coriander
MethodTo make the keema:
1 Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
2 Add the ginger, chillies, cumin and garam masala or curry powder. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
3 Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and gently simmer uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed.
4 Ten minutes before the end of the cooking time add the peas. Garnish with coriander.
To make the shepherd's pie:
1 Put the keema (from the above recipe) in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon. Preheat the oven to Gas mark 4, 180°C, 350°F.
2 Spoon the lamb into a large ovenproof baking dish or 4 small ovenproof dishes. Heat the mash and spoon over the keema. Sprinkle over the breadcrumbs.
3 Cook in the oven for 20 minutes until the mash is golden. Garnish with the herbs and serve with a selection of seasonal vegetables.
Prep TimeKeema: 20 minutes. Shepherd's pie: 15 minutes
Cook TimeKeema: 40 minutes. Shepherd's pie: 20 minutes
Nutrition InformationServes 4
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