Curried lamb mince cobbler recipe

By Angela Boggiano & Kate Belcher

  1. Serves 4
  2. Takes 50 minutes to make and 15-25 minutes in the oven
  3. Rating

Put some spice in your life with this curried lamb mince cobbler, ligtly spiced and with the suprise ingedient of mango chutney.

tried and tested
Curried lamb mince cobbler


  1. 1 tbsp olive oil
  2. 1 large onion, finely chopped
  3. 1 tbsp mild or medium curry powder
  4. 500g lamb mince
  5. 450g swede, cubed
  6. 3 tbsp mango chutney, plus extra 400ml fresh lamb stock, hot
  7. For the cobbler
  8. 225g self-raising flour
  9. 60g butter, cut into cubes
  10. 1 tsp cumin seeds
  11. 1 medium egg
  12. 125ml milk


  1. 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. 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. 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. 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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