Equipment
Ingredients
Curried Lamb Filling
- 15 ml olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and finely diced
- 3 garlic, minced
- 15 g fresh ginger, peeled and minced
- 500 g lamb mince, raw
- 15 g mild curry powder
- 30 g tomato paste
- 250 ml lamb or beef stock
- 100 g frozen peas
Topping
- 400 g frozen hash brown patties, kept frozen until assembly
- 50 g cheddar cheese, grated
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Ensure your oven rack is in the upper middle position.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and carrots, sauteing until they begin to soften and become translucent.
Stir in the minced garlic and ginger. Cook briefly until highly fragrant, taking care not to burn the aromatics.
Add the raw lamb mince to the skillet. Wash your hands thoroughly after handling the raw meat to prevent cross-contamination. Cook, breaking the meat apart with a wooden spoon, until heavily browned. Ensure the meat reaches a safe internal temperature of 74°C (165°F).
Stir in the curry powder and tomato paste, coating the lamb evenly. Cook for two minutes to toast the spices and remove the raw flavor from the tomato paste.
Pour in the stock. Bring the mixture to a rapid simmer and let it reduce until the sauce is thick and glossy, clinging closely to the meat.
Remove the skillet from the heat and fold in the frozen peas. Taste and adjust seasoning with salt and pepper if necessary.
Arrange the frozen hash brown patties over the top of the lamb filling in a slightly overlapping, shingled layer. Sprinkle the grated cheddar cheese evenly over the hash browns if using.
Transfer the skillet to the preheated oven. Bake until the hash browns are deeply golden and crispy, and the filling is bubbling rapidly around the edges.
Chef's Notes
- For an extra crispy crust, lightly brush the tops of the frozen hash browns with melted butter or olive oil just before baking.
- If you only have loose frozen shredded hash browns instead of patties, toss them with a tablespoon of oil and scatter them evenly over the filling.
- Adding half a teaspoon of garam masala right at the end of the meat cooking phase elevates the aromatics beautifully.
- If your skillet is not oven-safe, simply transfer the thick, cooked lamb mixture to a standard 20x20cm (8x8 inch) baking dish before adding the hash brown topping.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Freeze in individual portions. Hash browns may lose some texture upon thawing.
Reheating: Reheat in a 180°C (350°F) oven for 15-20 minutes to re-crisp the hash browns, or microwave if texture is not a priority.
