- 1 tablespoon vegetable oil
- 1 large brown onion, halved, cut into wedges
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, grated
- 500g lamb mince
- 4 sprigs fresh curry leaves
- 2 teaspoons ground cumin
- 1 tablespoon garam masala
- 2 teaspoons ground turmeric
- 1 small eggplant, cut into 1cm pieces
- 400g can crushed tomatoes
- 400g can lentils, drained, rinsed
- 100g baby spinach
- 1kg cream delight potatoes, peeled, chopped
- 1 1/2 tablespoons ghee, melted (see note)
- 2/3 cup milk, warmed
- 1/4 cup ghee, extra
- 2 teaspoons black mustard seeds
- Step 1Heat oil in a large frying pan over high heat. Add 1/2 the onion. Cook, stirring, for 2 minutes or until starting to brown. Add garlic and ginger. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned.
- Step 2Remove leaves from 1 curry sprig. Add curry leaves, cumin, garam masala, turmeric and eggplant to pan. Cook for 1 minute or until fragrant. Add tomatoes, lentils and 3/4 cup of water. Bring to the boil. Reduce heat to medium. Simmer for 7 minutes or until slightly thickened. Stir in spinach. Season with salt and pepper. Cool for 10 minutes.
- Step 3Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 minutes or until tender. Drain. Return to pan over low heat. Add melted ghee and milk. Mash until smooth. Season with salt and pepper.
- Step 4Preheat oven to 200C/180C fan-forced. Transfer mince mixture to a 4cm-deep (8-cup-capacity) baking dish. Top with mash. Bake for 20 minutes or until golden. Stand for 10 minutes.
- Step 5Meanwhile, melt extra ghee in a medium frying pan over medium-high heat. Add remaining onion. Cook, stirring occasionally, for 6 minutes or until golden. Add mustard seeds and remaining curry sprigs. Cook for 2 minutes or until mustard seeds start to pop and curry leaves are bright green. Drizzle mixture over top of pie. Serve.
- Low carb
- Low kilojoule
- Lower gi
Ghee is clarified butter, meaning it has been cooked until the milk solids have separated. You can find it in the butter section of the supermarket.
- Author: Amira Georgy
- Image credit: Craig Wall
- Publication: Super Food Ideas