This is a dish I have made several times before, but wanted to test the quality of the ingredients in the Spice Tailor kits I was sent. This is a new range of quick 'make at home' curries from Indian cookery goddess Anjum Anand. To test the simplicity, I actually made this when I got in from work tonight. I've also had time to eat some and write this post... not bad for a mere mortal!
The recipe is really easy and tastes delicious! The smell wafting round our house at the moment is unbelievable! This is a bit of a twist on a family classic, and isn't too spicy either. The Spice Tailor kits are a far cry from jarred sauces; they come with separate bits and bobs for different times in the cooking process. I can genuinely say hand on heart that they are of excellent quality, which shows in your finished product. People will think you have cooked from scratch. I won't tell if you don't!
I popped the lot in my heavy duty 23cm pie dish which was perfect for the job. This is big enough to serve about three hungry people or two greedy so-and-sos. The dish didn't warp in the oven and was cool enough to handle without the fear of third degree burns a couple of minutes after coming out from under the grill. Always handy when you're likely to forget 'that's hot' like I often do... I'm definitely buying more from this nifty range.
So if you fancy having a go at this spicy bad boy, here's what to do:
- 500g lean lamb mince
- 1 medium onion - chopped
- 1 Spice Tailor pack in your preferred flavour - I used original tikka masala
- 400g tin chopped tomatoes
- 100ml cold water
- 100g frozen or fresh garden peas
- 450g cooked carrot and swede mash - either home made or shop bought
- 1 tsp coriander seeds
- Heat a large casserole type pan on the hob to a medium heat.
- Dry fry your lamb mince until only just browned. Drain and put to one side.
- Using the little bit of oil in the pan, add the chopped onion and cook on a low heat for about 2 minutes.
- Add the spice mix from the Spice Tailor kit and cook until the onions are soft.
- Add the mince and the concentrated cooking sauce from the Spice Tailor pack. Cook on a medium heat for around 3 minutes before adding the main sauce (also from the pack).
- Add the chopped tomatoes and 100ml of cold water.
- TIP: if you don't have a Spice Tailor kit, 4 tbsp of good quality balti paste plus and extra 200ml of water will work too.
- Simmer on a low heat until all the visible 'wet' liquid has thickened. You're looking for a rich sauce covering the mince.
- Stir in the peas about 2 minutes before the mix looks ready.
- Meanwhile mix 1 tsp of coriander seeds with the mash, ready for topping the pie.
- Pour into an ovenproof dish and top with the mash. You don't want a really thick layer - just a smattering!
- Cook on gas 4/180 C for 15 minutes.
- I finish mine off under the grill to get nice crispy bits of mash.
I like this on its own, but it's also nice served with mini naan breads.
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