Lamb Keema Shepherds Pie Recipes

LAMB KEEMA SHEPHERD'S PIE

Lamb keema shepherd's pie image

Give this classic dish a makeover with a touch of spice. We've kept it mild, but you can boost the heat with added curry powder or fresh chilli, if you like

Provided by Cassie Best

Time 2h10m

Number Of Ingredients 17

Ingredients

2 tbsp rapeseed oil , plus extra for drizzling
2 onions , chopped
500g lamb mince
thumb-sized piece ginger , peeled and grated
3 garlic cloves , crushed
½ tsp ground cinnamon
1 tsp turmeric
2 tbsp mild or medium curry powder
1 tbsp tomato purée
1 lamb stock cube or beef stock cube
pinch sugar
4 large sweet potatoes , peeled and cut into chunks
4 large potatoes , peeled and cut into chunks 1/2 the size of the sweet potato chunks
50g mature cheddar , grated
250g frozen peas
2 poppadums (optional)
1 green chilli , thinly sliced (optional)

Steps:

Heat the oil in a large pan and cook the onions until soft and starting to brown, about 8-10 mins. Push to one side of the pan and add the lamb. Leave the meat alone until the underside is browning, then break it down with the back of a spoon. Leave to brown for a few mins more, then stir in the ginger, garlic, spices and tomato purée. Stir for a few mins until the mixture is sticky and aromatic. Add 600ml water, the stock cube and the sugar.
Bring to a simmer, then lower the heat and cook for 45 mins, stirring occasionally to prevent it from sticking. The sauce should be thick but if it reduces too quickly, add a splash of water or cover with a lid.
Put the sweet potatoes and potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and simmer for 15 mins until tender. Drain and leave to steam dry for 10 mins.
Mash the potatoes with the cheese and some seasoning. Tip the mince into a baking dish about 20 x 35cm and 10cm deep. Stir in the peas. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish. Crush the poppadums in your hands and scatter over the mash, then drizzle over a little oil. You can now chill for up to two days or freeze for two months. If cooking straightaway, heat oven to 180C/160C fan/gas 4.
Bake for 45 mins until golden and bubbling around the edges. Leave to cool for 5 mins, then serve with the green chilli scattered over, if you like.

Nutrition Facts : Calories 445 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium

LAMB KEEMA CURRY

Lamb Keema Curry image

This lamb curry has lots of big, bright, brash flavors, and a marvelous fragrance when cooking. It's good either all by itself as a one-dish meal (combining meat and several vegetables), or served with an Indian flatbread, or over rice or noodles. Plain yogurt makes a pleasantly cool accompaniment. You might even try a dollop of Greek tzatziki sauce on your keema!

Provided by Doug in Manhattan

Categories Main Dish Recipes Curries

Time 1h30m

Yield 5

Number Of Ingredients 19

Ingredients

1 (10 ounce) package frozen peas
2 tablespoons olive oil
1 pound ground lamb
1 cup diced onion
2 cloves garlic, minced, or more to taste
½ cup dried parsley
2 tablespoons curry powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
1 medium jalapeno pepper, diced, or more to taste
1 bunch fresh cilantro, chopped

Steps:

Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 33.4 g, Cholesterol 60.7 mg, Fat 19.3 g, Fiber 8.3 g, Protein 22.5 g, SaturatedFat 6.1 g, Sodium 145.6 mg, Sugar 6.9 g

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