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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the lamb in batches in a large, deep frying pan (there's no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch. | 2. Set aside the browned meat and wipe out the pan with some kitchen paper. | 3. Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil. | 4. Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant. | 5. Return the meat to the pan along with the chopped tomatoes and paste, honey and the broth. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 minutes | 6. The lamb and apricots should be tender, and the sauce thickened; if it's a little wet still, simmer, uncovered, for another 10 minutes Remove from the heat, stir in the cilantro leaves and season well. | 7. While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency. | 8. Heat oven to 400°F Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you're making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with plastic wrap and use within 1 month, defrosting thoroughly before reheating. | 9. Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2	lbs	ground	2422.224	0.0	153.1354	195.8645
onion	2		chopped	128.0	29.888	3.52	0.32
gingerroot	1/2	ounce		12.6083	0.0	2.805	0.0708
garlic clove	2		chopped	12.6083	0.0	2.805	0.0708
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
cinnamon	2	tablespoons		-	-	-	-
hot chili powder	1/2	teaspoon		12.6083	0.0	2.805	0.0708
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
tomato	6		chopped	196.56	42.4788	9.6096	2.184
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
honey	1	tablespoon		-	-	-	-
beef broth	2 1/2	cups		42.0	0.24	6.84	1.32
apricot	7	ounces	chopped	95.2543	22.0672	2.7783	0.7739
cilantro	2	ounces	chopped	13.0408	2.0809	1.2077	0.2948
red onion	2		chopped	128.0	29.888	3.52	0.32
salt pepper				12.6083	0.0	2.805	0.0708
potato	2		peeled cut sweet	-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
potato	2		peeled cut	-	-	-	-
cumin seed			toasted	22.5	2.6544	1.0686	1.3362

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.