Baking, Indian, Lamb, Meat

Shephard’s Pie (as cooked in India)

Yummy shephard's pie. Lamb is cooked more or less like Keema is.

Ingredients

  1. Sunflower oil, 1 Tablespoon
  2. 1 Onion, chopped
  3. 4 Garlic cloves, chopped
  4. 1 in Fresh Ginger, grated
  5. 1 kg / 2.2 lbs Ground Lamb, lean
  6. 1 Red Chilli, seeded and chopped
  7. Ground Tumeric, 1 teaspoon
  8. Ground Coriander, 1 tablespoon
  9. Ground Cumin, 1 tablespoon
  10. 1 Tomato, chopped
  11. Tamarind paste, 1 tespoon
  12. 1 1/4 kg / 2.75 lbs of Potatoes
  13. 50 g / 0.11 lbs Butter, unsalted
  14. Milk, 2-3 tablespoon
  15. 300 ml chicken stock
  16. Fresh Coriander leaves, chopped

Instructions

  1. In cooking pan, cook garlic, ginger, and onion with oil until onion starts to brown.
  2. Add lamb and cook until brown.
  3. Drain fat from lamb.
  4. Add lamb back to pan, then add chilli and spices. Cook for a min.
  5. Add tomatoes, tomato puree, tamarind paste, and stock. Stir.
  6. Season to taste and simmer for about 25 mins, should still be moist.
  7. Add coriander leaves and stir.
  8. Put into ovenproof dish.
  9. Preheat oven to 200 C / 392 F.
  10. Make mashed potatoes and put on top of lamb.
  11. Bake in over for approx. 30 mins.

Source: Delicious Magazine (Not sure which issue). Recipe by Rick Stein.

by Admin