Saw this recipe a few weeks ago, and was looking forward to giving it a try. I enjoy Indian food, and also a big fan of traditional Shepherd's Pie, so what not to like?
Started off with the Aloo Gobi first of all, a mix of normal and sweet potato, cauliflower, and cherry tomatoes, plus ginger, garlic and chopped red chilli, along witht he usual spices.
Prepped all the veg and put into a large bowl, mixed with some oil, before laying out in a roasting tin lined with parchment. The spices sprinkled over the top before going in the oven for 40 minutes.
Put to one side to cool before being roughly mashed.
Got ready to kick the keema off.
Browned the lamb mince in two batches.
Put the meat into a sieve, draining the lamb fat into a bowl.
Put some cumin seeds into hot oil for a minute.
Added diced onion and cooked until softened, before adding the spices (ground cumin, coriander, cinnamon, turmeric, chilli flakes, and grated ginger).
After cooking for a few minutes, added some tomato puree.
Put the lamb into the mix, then added lamb stock.
Cooked for about 10 minutes before adding the peas.
After a minute or so, removed from the heat and some yoghurt mixed in.
Meat put into an oven dish and allowed to cool.
Added a few spoons of lamb fat to the Aloo Gobi before roughly mashing. Spooned it on top of the meat and smoothed it out. Sprayed it with oil to crisp the top in the oven.
45 minutes and she's ready.
All the flavours I enjoy in a traditional package.
Obviously made for several meals, one of which will be tomorrow, and another two going into the freezer.