Ingredients
6 starchy potatoes
400g pumpkin
diced
¼ cup milk
2 tblsp oil
800g lamb
diced
3 tblsp balti curry paste
1 brown onion
diced
420 g tin diced tomatoes
420 g tin chickpeas
drained
1¼ cups water
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 Potato masher or fork
- 1 Deep frypan or large saucepan with lid
- 1 Ramekins or large casserole dish
- 1 Spoon or knife
Instructions
- Peel and dice potatoes and pumpkin. Steam or boil until soft.
- Drain the soft potato and pumpkin, add milk and make a stiff mash using a potato masher or fork. Then set the mash aside.
- Preheat oven to 190 C.
- Heat oil in deep frypan or large saucepan. Add curry paste and let simmer for 1 minute, stirring frequently.
- Add your lamb to the pan, stir through to cover all with curry paste. Put a lid on your pan for approximately 3-4 minutes to allow the spices to develop and penetrate the lamb.
- When lamb is browned, add onion and stir until onions soften – this should take only a few minutes.
- Next add to the pan the diced tomato, water and chickpeas. Cover with lid again and allow to simmer on a low heat for another 20 minutes.
- Spoon the lamb mixture into your ramekins leaving about 2cm space at the top. Spoon the potato and pumpkin mash over the top of the lamb mixture and smooth out to make an even surface with either the back of your spoon or a knife.
- Bake in the oven for 15 minutes or until crispy on top.
Notes
Tip
You can make your own balti paste from scratch if you wish.
Tip
Serve with samosas as an accompaniment if you wish.
Variation
If you don’t have ramekin dishes, you could put the whole mix into one large casserole dish, you will need to increase the cooking time by 5 minutes.
Variation
Add peas and carrot to the lamb as an option if you like, or would like the kids to eat more vegetables!
Storage
You can pre-make in advance and freeze if you like. If you are heating from cold, increase heating times by 10-15 minutes depending how large a dish you are using.
