Step 1

Put the potatoes into a large saucepan, cover in water and bring to the boil. Cook for about 15 minutes, or until soft.

Step 2

Meanwhile, warm the oil over a medium-high heat in another saucepan. Sauté the onion for 5 minutes, then add the ginger and garlic and sauté for 5 minutes more until golden.

Step 3

Stir in the tomato purée and curry powder, then tip in the lamb mince and brown all over, mixing well into the spices. Stir through the coriander and peas, then tip into 1 large (2L) or 2 smaller ovenproof dishes. Preheat the oven to 200ºC, gas mark 6.

Step 4

Lift the potatoes into the empty mince pan, and add the black pepper, turmeric and ghee or butter. Mash until smooth using some reserved potato water, then add salt to taste.

Step 5

Cover the lamb mince with the mash evenly, ruffle with a fork, then bake for 20-25 minutes, or until golden and piping hot throughout. Serve with a green salad.