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Val and Courtney - Spicy Lamb Pot Pie

with Coconut Mashed Potatoes

Prep time: 1 hour 45 mins    Cook time: 1 hour 30 mins    Serves: 4

Ingredients

25g ghee, melted

fried curry leaves, to garnishRoasted Chickpeas

200g canned chickpeas

1 tsp garam masala

1 tsp ground cumin

2 tbs olive oilTomato & Eggplant Chutney

1 tbs ghee

1 small onion, finely chopped

4 cloves garlic, crushed

3cm piece fresh ginger, grated

1 long red chilli, finely chopped

2 large tomatoes, finely chopped

1 medium eggplant, cut into 4cm pieces

1 tsp paprika

1 tsp garam masala

1/2 tsp mustard seeds

1 stalk curry leaves

125ml malt vinegar

1 tsp sugar

1 tsp saltCucumber & Radish Pickle

250ml white vinegar

1 tbs caster sugar

pinch salt

1/2 tsp mustard seeds

1 small Lebanese cucumber, thinly sliced with a vegetable peeler

2 radish, thinly slicedSpiced Mince

1 tbs ghee

1kg lamb mince

6 curry leaves

1 large onion, finely chopped

1 long red chilli, finely chopped

4 cloves garlic, crushed

3cm piece fresh ginger, grated

1 tomato, finely chopped

2 tbs tomato paste

2 tsp garam masala

1 tsp paprika

1 tsp chilli powder

1 cinnamon stick

1/2 tsp ground cuminCoconut Mashed Potatoes

800g potatoes, peeled, chopped

80ml coconut cream

1 tbs ghee, melted

Method

  1. To make chutney, melt ghee in a saucepan over medium heat. Cook onion, garlic, ginger and chilli until soft. Add tomatoes and eggplant. Cook, stirring, until eggplant is soft. Stir in spices and curry leaves. Stir in vinegar, sugar and salt. Simmer, partially covered, stirring often, until mixture is soft and thick.
  2. To make pickle, stir vinegar, sugar, salt and seeds in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in cucumber and radish and set aside to cool completely.
  3. To make spiced mince, melt ghee in a large saucepan over medium heat. Cook mince in batches until browned all over. Remove and set aside.
  4. Add curry leaves, onion, chilli, garlic and ginger to same pan. Cook, stirring until onion is soft. Stir in tomato, tomato paste and spices.
  5. Reduce heat to low. Cook, covered, for about 20 minutes, stirring occasionally, until soft and thick. Season.
  6. To make coconut mashed potatoes, place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate.
  7. Return to saucepan and mash over lowest heat until smooth and water has evaporated. Add coconut cream and beat with a wooden spoon to combine. Season.
  8. Preheat oven to 180C.
  9. Divide mince mixture among ramekins and top with potato. Drizzle with melted ghee. Season. Bake for about 30 minutes or until hot.
  10. Meanwhile, to roast chickpeas, toss chickpeas in a bowl with garam masala, cumin and oil. Season. Spread on an oven tray.
  11. Roast for about 30 minutes or until crisp.
  12. Top pie with chickpeas and garnish with fried curry leaves. Serve with pickle and chutney.
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