Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 cup chicken broth
- 1 cup red lentils
- 1 cup frozen peas
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 4 cups mashed potatoes
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the ground lamb over medium heat until browned. Drain any excess fat.
3. Add the onion, garlic, and ginger to the skillet and cook until softened.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the skillet and stir to combine.
5. Pour in the chicken broth and add the lentils. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
6. Stir in the frozen peas and cilantro. Season with salt and pepper to taste.
7. Spread the mashed potatoes over the top of the lamb mixture in the skillet.
8. Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and the filling is hot and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 437
- Fat: 17g
- Carbohydrates: 46g
- Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for lamb.
- Vegetable broth can be used instead of chicken broth.
- Fresh or canned peas can be used instead of frozen peas.
Variations:
- Add diced carrots and celery to the lamb mixture for extra vegetables.
- Use sweet potatoes instead of regular potatoes for the mashed topping.
- Top with shredded cheese before baking for a cheesy twist.
Tips and tricks:
- Make the mashed potatoes ahead of time to save time.
- Use a potato masher or ricer to make smooth mashed potatoes.
- If the lentil mixture is too thick, add more chicken broth or water.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with extra cilantro or chopped scallions.
Garnishes:
- Chopped cilantro
- Chopped scallions
- Shredded cheese
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted broccoli
- Green beans
- Caesar salad
Troubleshooting advice:
- If the lentil mixture is too thin, simmer for a few more minutes to thicken.
- If the mashed potatoes are too thick, add more milk or butter.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Mulligatawny is a soup that originated in India and was later adapted by the British. It typically includes curry powder, lentils, and chicken broth.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side salad or roasted vegetables.
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Taste: Savory, Spicy, Tangy, Herbal, Comforting