500g minced lamb
2 onions, chopped
1 inch grated ginger
1 garlic clove, chopped
½ tsp cumin
1 tsp cinnamon
¼ tsp hot chilli powder
½ tbsp olive oil
5 large tomatoes, chopped
2 tbsp tomato puree
1 tbsp honey
300ml gluten free lamb or beef stock
50g dried apricots, chopped
Small bunch chopped coriander leaves
1 ¼ kg potatoes, boiled and mashed with 25g butter
Few almonds to sprinkle on mash if required.
Brown the lamb with the onions, ginger garlic and spices, until onions become soft.
Add tomatoes, chopped and puree, honey and stock.
Bring to the boil, cover and simmer for about 30mins, add apricots, simmer for another 30 mins.
Simmer until sauce thickened, stir in coriander leaves and season. Transfer to baking dish.
Top with roughly piled mash.
Bake in oven at 200 for 40 mins to an hour.
Serve with sprinkling of almonds.
By Lynn Dymond