Curried lamb mince cobbler
- March 2007
- 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.
- 39.6g (17.4g saturated)
- 59.1g (14.9g)
- 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
- 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.
- 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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