Curry of the week : 30-November-97

Keema Shepherds Pie

A bit of a hybrid, this one. We used turkey for the mince, but really anything can be used.

Ingredients

• 675g (1.5lb) turkey/beef mince
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 5 cm (2 inch) piece fresh ginger, finely chopped
• 2 tablespoons vegetable oil
• 400g (14oz) tin tomatoes
• 1 dessertspoon tomato ketchup
• 225g (8oz) tin tomato soup
• grated cheese
• salt
  
  
• Spices 1
  • 1 teaspoon turmeric
  • 1 teaspoon coriander, ground
  • 1/2 teaspoon chilli powder
  • 4 cloves
  • 1 brown cardamom
  
  
• Spices 2
  • 1 dessertspoon garam masala
  • 1 tablespoon dry fenugreek leaves
  
  
• Potato mixture
  • 675g (1.5lb) potatoes, boiled
  • 50g (2oz) butter
  • 1 egg

Method

• Preheat the oven to 200C/400F/Gas 6.
• If the meat isn't already minced, trim away any fat or gristle and place in the blender until finely chopped.
• Fry the onion, garlic and ginger over a medium heat in the vegetable oil until golden. Add spices 1 and simmer for another 10 minutes. If it becomes too dry, add water.
• Mix the mince, tomatoes and ketchup into the onion mixture and transfer to a casserole dish. Put in the oven and cook for 20 minutes.
• While this is in the oven, mash the potatoes and mix with the butter and egg.
• When the 20 minutes is up, add the tomato soup, spices 2 and salt (if desired) to the meat. Cover the meat with the potato mixture and cook for a further 20 minutes.
• Sprinkle cheese on top, grill for about 10 minutes and serve.

Serves 4.