Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well
Mince-1 large onion (sliced)2 tablespoon oil2 pieces taj (cinnamon sticks)2 elachie (cardamom) pods500g mutton/beef mince (washed & drained)1 tablespoon red ginger garlic masala1 teaspoon garlic paste1 tablespoon brown vinegar1 teaspoon mustard powder1 teaspoon chilli powder1 teaspoon salt1 teaspoon dhana jeeroo powderPinch turmeric powder2 carrots (peeled & diced)2 tablespoon self raising flour1 packet Knorr cream of tomato soup1 small sachet tomato paste
Mash-4 large potatoes (baked, peeled & mashed)Butter (as needed)Fresh cream (as needed)Salt & pepper (to taste)1 egg yolk
1. Saute onions in oil with taj & elachie.2. When lightly golden, add in masala, vinegar & spices.3. Braise till fragrant then add in mince.4. Braise well, then add in1 cup water & carrots & cook till no water remains. Remove elachie & taj. 5. Then add in flour, cream of tomato soup & tomato paste with another ½ cup water.6. Stirring continuously, cook till the mixture is thickened.7. Lay the mince in a casserole dish.8. Add butter, dash cream, salt, pepper and yolk to mash. Beat till smooth.9. Spoon & flatten some mash over mince, then pipe remainder with a star tip nozzle over. 10. Bake in preheated oven at 180 deg C for 20 minutues or until potato has turned golden.