2 tbsp rapeseed oil, plus extra for drizzling
2 onions, chopped
500g lamb mince
thumb-sized piece ginger, peeled and grated
3 garlic cloves, crushed
½ tsp ground cinnamon
1 tsp turmeric
2 tbsp mild or medium curry powder
1 tbsp tomato purée
1 lamb or beef stock cube
2 large sweet potatoes, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks ½ the size of the sweet potato chunks
50g mature cheddar, grated
250g frozen peas
2 poppadums (optional)
1 green chilli, thinly sliced (optional)
Heat the oil in a large pan and cook the onions until soft and starting to brown, about 8-10 mins. Push to one side of the pan and add the lamb. Leave it alone until the underside is browning, then break it down with the back of a spoon. Leave to brown for a few mins more, then stir in the ginger, garlic, spices and tomato purée. Stir for a few mins until the mixture is sticky and aromatic. Add 600ml water, the stock cube and sugar. Bring to a simmer, then lower the heat and cook for 45 mins, stirring occasionally to prevent it from sticking. The sauce should be thick, but if it reduces too quickly, add a splash of water or cover with a lid.
Put the sweet potatoes and potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and simmer for 15 mins until tender. Drain and leave to steam dry for 10 mins.
Mash the potatoes with the cheese and some seasoning. Tip the mince into a baking dish about 20 x 35cm and 10cm deep. Stir in the peas. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish. Crush the poppadums in your hands and scatter over the mash, then drizzle over a little oil. You can now chill for up to two days or freeze for two months. If cooking straightaway, heat oven to 180C/160C fan/gas 4.
Bake for 45 mins until golden and bubbling around the edges. Leave to cool for 5 mins before serving, with the green chilli scattered over, if you like.