Curried lamb mince cobbler

Curried lamb mince cobbler
  • Serves icon Serves 4
  • Time icon 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
Calories
696kcals
Fat
39.6g (17.4g saturated)
Protein
37.4g
Carbohydrates
59.1g (14.9g)
Salt
2.1g

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

Method

  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.

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