Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated (approx. 2.5 cm)
  • 1 tsp ground cumin (5 ml)
  • 1 tsp ground coriander (5 ml)
  • ½ tsp smoked paprika (2.5 ml)
  • ¼ tsp chilli flakes (1.25 ml) (adjust to taste)
  • 500g lamb mince (1.1 lbs)
  • 1 x 400g can chopped tomatoes (14 oz)
  • 2 tbsp tomato puree (30 ml)
  • 100ml lamb stock (3.5 fl oz) or water
  • 1 tbsp Worcestershire sauce (15 ml)
  • 1 tbsp fresh coriander, chopped, for garnish
  • Salt and black pepper to taste
  • 750g parsnips, peeled and chopped (1.65 lbs)
  • 250g potatoes, peeled and chopped (0.55 lbs) (Maris Piper or Yukon Gold work well)
  • 50g butter (3.5 tbsp), unsalted
  • 50ml milk (1.7 fl oz) or cream
  • Pinch of nutmeg
  • Salt and white pepper to taste

Instructions:

  1. Boil parsnips and potatoes until tender. Drain well. Mash with butter, milk/cream, nutmeg, salt, and pepper until smooth. Set aside and keep warm.
  2. Heat olive oil in a large skillet. Sauté onion until softened. Add garlic and ginger, cook until fragrant.
  3. Add cumin, coriander, paprika, and chilli flakes to the skillet. Cook, stirring, until fragrant (about 1 minute).
  4. Add lamb mince to the skillet and break it up with a spoon. Cook until browned. Drain off any excess fat.
  5. Stir in chopped tomatoes, tomato puree, lamb stock/water, and Worcestershire sauce. Bring to a simmer.
  6. Reduce heat, cover, and simmer for 30 minutes, or until the sauce has thickened and the lamb is tender. Season to taste with salt and pepper.
  7. Spoon the parsnip mash onto plates. Top with the spiced lamb mince. Garnish with fresh coriander.