large onion (peeled and finely chopped)
cloves garlic (peeled and crushed)
cm fresh ginger (peeled and finely grated)
korma curry paste
tsp ground cumin
tomatoes (skinned and chopped)
Squeeze of lemon juice
A handful of fresh coriander leaves (chopped)
Sea salt and black pepper
For the potato topping:
floury potatoes (peeled and cut into chunks)
sea salt and black pepper
- Preheat the oven to 200°C/400°F/Gas 6
- Heat the oil in a pan, add the onion, garlic and ginger and fry over a medium heat until the onion is soft and just beginning to brown. Add the lamb, korma paste, cumin and mix with the onion mixture and fry for a further 30 seconds until lightly browned.
- Stir in the tomato, tomato purée and stock, lemon juice and season with sea salt and black pepper, cover and simmer for 30 minutes until the mixture has thickened but is still moist, add more stock if needed.
- Stir in the fresh coriander and peas and transfer to an ovenproof dish.
- Put the potatoes into a large pan of salted water, bring to the boil and simmer until tender. Drain the potatoes and mash them, return to the pan and add the butter and milk, season with sea salt and black pepper.
- Spoon the potato over the lamb mixture, bake for 30 minutes until golden brown.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
Info per serving
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.