Curry and Rice Shepherd's Pie

CURRY & RICE SHEPERD'S PIE

A perfect dinner idea for the cold winter evenings

Ingredients:

Serves: 4

For the Lamb Curry

2 tbsp oil, of choice
2 onions, diced
2 garlic cloves, crushed
1 tsp grated ginger
1 kg deboned lamb, cut into chunks
3 cardamom pods, whole
2 cinnamon sticks
2 tbsp curry powder
1 tsp cumin, ground
1 tbsp coriander, ground
1 tsp turmeric powder
1 can chopped tomatoes
2 cups stock, preferably lamb flavour

For the Rice

1 cup Spekko Basmati Rice
3-4 cups water
1 tsp turmeric powder
2 bay leaves
2 tsp cardamom pods, slightly crushed
cup yogurt
1 egg

Recipe:

1. Preheat the oven to 170C & and grease a medium baking dish.

For the Lamb Curry:

1. In a medium-large pot, warm the oil. Add the onions, garlic & ginger and saut on a low heat for 5-7 minutes.

2. Adjust temperature to a high, add the lamb and brown slightly with the onions.

3. Add the spices, canned tomatoes & stock. Cover with a lid and simmer slowly for 1 - 1 hour, until the meat is tender, and flavours have infused.

For the Rice:

1. Rinse the Spekko Basmati Rice under a running tap for 1 minute to get rid of most of the starches.

2. In a medium pot, add the rice, water & spices. Bring to the boil, cover & simmer for 10-15 minutes until cooked & flavours are infused. Fluff with a fork.

3. Combine the rice with the yogurt & egg and mix until well combined.

Assembling:

1. Remove the cinnamon sticks & cardamom pods from the curry and pour the curry into the baking dish. Scoop a thick layer of rice over the curry and bake for 15 - 20 minutes until the top starts to go golden & crispy.

2. Sprinkle with fresh coriander.

3. Serve with sambals: tomato & onion salsa, chutney & rait