Comfort food from Olia Hercules .
Ingredients
- 400 g Maris Piper potatoes peeled and quartered
- 2 tbsp rapeseed oil
- 1 onion finely diced
- 2 tbsp tomato puree
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1 pinch ground nutmeg
- 20 g pine nuts
- 1 tsp cinnamon
- 350 g minced lamb
- 10 g parsley chopped
- 50 g butter melted
- 100 ml buttermilk or milk
Servings:
Instructions
- Cook the potatoes in salted boiling water for 15-20 minutes, or until very tender. Meanwhile, heat the oil in a ovenproof casserole and add the onion and tomato puree. Cook on a medium heat for 5 minutes.
- Add all of the spices and fry for 1 minute. Add the lamb, season well and cook, stirring occasionally for around 8 minutes, or until the lamb has cooked through. Add the pine nuts and parsley, then take it off the heat.
- Set the oven grill to medium. Drain the potatoes, add ¾ of the butter and all the buttermilk, season well and mash the potato. Spoon over the lamb, dab the last of the butter on top and grill for 5-8 minutes, until brown.
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