METHOD 1 Preheat the oven to 190°C/fan 170°C/gas 5. Boil the potatoes for 20 minutes. Stir-fry the onion and garlic in the oil for 5 minutes. Add the lamb, increase the heat and fry until brown. Stir in the cumin, paprika, tomato purée, Worcestershire sauce and ketchup. Season, then simmer for 20-25 minutes.
2 Drain the potatoes, and mash with the butter, parsley, cheese and cream.
3 Spoon the mince into 4 ovenproof ramekins, then top with the mash. Dot with extra butter, then bake for 20-25 minutes or until golden.
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