- 500g pack lean minced lamb
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 200ml hot stock (lamb, beef or chicken)
- 200g frozen peas
- 800g potatoes, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- small bunch coriander, roughly chopped
- juice half lemon, plus wedges to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander – try not to break up the potatoes too much.
Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.