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
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.