A simple and classic Irish recipe with a Caribbean twist. This recipe I started making to bring a clash of something that could be so familiar and yet a world apart.
- Lamb mince 1kg
- 1 carrot, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 inch ginger, finely chopped
- 2 spring onions diced
- 2 sweet potato (peeled & cut into quarters)
- 3 tablespoon of Tomato purée
- 2 hot chillis
- 2 tablespoons of all spice
- 1/2 teaspoon of Nutmeg
- 2 Fresh Thyme sprigs
- Handful of Chopped Parsley
- 2 medium eggs
- 200 ml of Beef stock
- 1 Can Coconut milk
Preheat the oven to 200°
Season the lamb mince with a tablespoon of the allspice, the nutmeg, and salt
Start on a low heat adding olive oil heat to a frying pan
On a low heat toss in 2 thyme springs, the whole Chilli and add the chopped ginger and cook for 5-6 mins stirring occasionally.
Remove the chilli and turn up the heat to medium/high heat.
Sear lamb mince to colour on the meat.
Stirring occasionally, let the lamb cook to release the fat.
Add the chopped onion and carrot into the lamb and let cook for 8-10 minutes.
Season with a tablespoon of allspice and add the tomato paste & Garlic and stir until fully incorporated.
Pour in a beef stock little by little making sure not to drown it and allow to simmer for 30 mins
Boil the Sweet potato until fork tender and with a masher or in a food processor mix in the grated parmesan, eggs and the coconut milk.
Pour the lamb mince into a baking dish and pat it down with the side of a spatula.
Cover the lamb with the sweet potato mix
Bake for 20 mins until golden brown on top