Sunday, April 14, 2013

Spiced Lamb Pie with Kumara Mash recipe

Spiced Lamb Pie with Kumara Mash
Spiced Lamb Pie with Kumara Mash

This pie is based loosely on the tasty South African dish 'bobotie' - a combination of lightly curried meat with dried fruit and topped with a baked egg custard. For this recipe I've opted for a more New Zealand-style topping of whipped kumara

Serves 4

Spiced Lamb Pie with Kumara Mash ingredients: 2 tablespoons olive oil. 1 onion, sliced. 1 carrot, grated. 1 medium stick of celery, thinly sliced. 2 cloves garlic, crushed. 1 tablespoon grated fresh ginger. 1-2 tablespoons mild curry powder. 1/4 teaspoon ground allspice. 2 tablespoons tomato paste. 3 tablespoons fruit chutney. 600 grams lamb mince. 1/3 cup sultanas or raisins. 1/2 cup chicken stock. sea salt and freshly ground pepper
Kurnara mash: 1 kilogram orange kumara, peeled and roughly chopped. 2 teaspoons curry powder knob of butter. 1 tablespoon cream or sour cream. pinch of ground cinnamon. 4 x 1 and 1/4 cup-capacity ovenproof ramekins

Spiced Lamb Pie with Kumara Mash recipe: Preheat the oven to 180C. Heat the oil in a large saucepan and cook the onion, carrot and celery with a good pinch of salt until the vegetables are soft. Add the garlic, ginger, curry powder, allspice, tomato paste and chutney and cook for 2 minutes. Add the lamb and increase the heat. Cook for 5 minutes, breaking up any lumps with a spoon. Stir in the sultanas and stock, season and simmer for 3-4 minutes
Mash: Cook the kumara and curry powder in boiling salted water until tender Drain well then return to the saucepan and put over a low heat to drive off the excess moisture. Mash until smooth then beat in the butter, cream and cinnamon and season well
To assemble: Divide the lamb mixture between the dishes and pile the kumara mash over the top. Place on an oven tray, grind over a little pepper and bake for 15-20 minutes until the filling is hot and bubbling. Serve with a salad of cooked snowpeas, cucumber and spring onions tossed with a little vinaigrette. By then, the spiced lamb pie is ready