Celebrity chef

Angela Boggiano & Kate Belcher

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Curried lamb mince cobbler recipe

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Takes 50 minutes to make and 15-25 minutes in the oven

1 tbsp olive oil
1 large onion, finely chopped
1 tbsp mild or medium curry powder
500g lamb mince
450g swede, cubed
3 tbsp mango chutney, plus extra 400ml fresh lamb stock, hot
For the cobbler
225g self-raising flour
60g butter, cut into cubes
1 tsp cumin seeds
1 medium egg
125ml milk

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1. Heat the oil in a large, deep frying pan over a medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until soft. Stir in the curry powder and cook for 1 minute. Increase the heat, add the mince and cook for 5 minutes, breaking it up with the spoon, until browned.
2. Stir in the swede, chutney and stock and bring to a simmer. Cook for 20 minutes, stirring, until the swede is tender. Season and tip into 4 (about 500ml each) dishes or a deep 2-litre ovenproof dish.
3. Preheat the oven to 190°C/fan170°C/gas 5. Make the cobbler. Sift the flour and a good pinch of salt into a bowl. Add the butter and rub in with your fingertips to coarse crumbs. Stir in the cumin. Beat the egg with the milk, add to the flour mixture and mix to a firm dough. Dot clumps on top of the mince, spaced apart.
4. Bake for 15-20 minutes for individual or 25 minutes for the large dish. Serve with extra chutney and cabbage stir-fried with cumin seeds.

Nutritional info

Per serving: 696kcals, 39.6g fat (17.4g saturated), 37.4g protein, 59.1g carbs, 14.9g sugar, 2.1g salt

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