Home > Cobbler recipes > Curried lamb mince cobbler

Curried lamb mince cobbler

Name: Curried lamb mince cobbler
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 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

Published: 28 Feb 07
Updated: 18 Mar 24

We’ve added some unusual elements to the traditional lamb mince cobbler recipe including mango chutney and curry powder. It’s a real winter warmer.

Easy
March 2007

Test kitchen approved

Serves 4
Takes 50 minutes to make and 15-25 minutes in the oven

We’ve added some unusual elements to the traditional lamb mince cobbler recipe including mango chutney and curry powder. It’s a real winter warmer.

Nutrition: per serving

Calories: 696kcals
Fat: 39.6g (17.4g saturated)
Protein: 37.4g
Carbohydrates: 59.1g (14.9g)
Salt: 2.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.
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.
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.