keema lamb piePosted: January 7, 2014
I’m incredibly pleased, excited and slightly amazed to announce that I’m part of the new Sainsbury’s Food Goes Further campaign (along with Pam Clarkson, Jack Monroe and Nick Coffer). It’s been a truly wonderful experience and quite a change from the unremitting tedium of washing up and cleaning under a high chair that my life usually consists of. I’ve had Mr David Loftus plus a crew of about 20 odd people crowded into my kitchen to photograph my dishes and have spent some of the most fun-filled days I’ve ever had filming a series of cooking videos with the wonderful crew at Gravity Road. Over the next month or so you’ll be able to watch them (every Friday) here. I’ll be demonstrating how to make the perfect roast, some quirky yet tasty alternatives for a slightly more exciting roast dinner, how to make the most incredible gravy, and inspiration on what to do with your leftovers and as well as other handy tips.
You can find my two recipes for lamb and pea pie and lamb ragu in this leaflet in a Sainsbury’s near you.
For another tasty twist, here’s my keema lamb pie – it’s spot on for this kind of weather, spicy, warming comfort food at its absolute best.
1-2 medium onions, finely chopped (approx. 160g)
3-4 tbsp. ginger paste
3-4 tbsp. garlic paste
1 tbsp. oil
300g shredded leftover roast lamb
2 tsp. curry powder
2 tsp. cumin seeds
1 finely chopped fresh green chilli (or 1/2 – 1 tsp. chilli powder)
390g carton chopped tomatoes
130g full fat natural yoghurt
250ml lamb stock
100g frozen peas
500g mashed leftover potatoes and vegetables
1-2 tsp. garam masala
- sweat the onion, garlic paste and ginger paste in the oil.
- add the curry powder, chilli and cumin and cook for a further 5 minutes.
- add the lamb, tomatoes, yoghurt and salt and cook for a couple of minutes.
- add the stock and simmer for 25 minutes.
- add the peas, check seasoning and put filling into a pie dish.
- mash the potatoes and vegetables with the garam masala and smother over the pie filling. Sprinkle with grated cheddar and bake at 180C for 15-20 minutes, or until the cheese is golden.
- if you don’t have any fresh chillies it’s fine to use chilli powder instead
- a squeeze of lemon and a scattering of finely chopped coriander at the end of cooking is a nice flavour lift.
- if you can, cook out the onions, ginger and garlic long and slow over a low-ish heat until nicely caramelised around the edges to really bring out the natural sugars.