Ingreadient :

• 2 tbsp olive oil
• 750g (ilb rooz) minced lamb
• 2 onions, roughly chopped
• 3 carrots, diced
• 3 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 3ooml (½ pint) chicken or lamb stock, or water
• Finely grated zest and juice of 1 orange
• 6 tbsp tomato purée
• 3 tsp soft dark brown sugar
• 20g (¾oz) rolled porridge oats
• Salt and black pepper
• 1 tbsp chopped fresh corianderor parsley, to serve (optional)

Direction :

1. Heat the oil in a large, broad casserole dish over a high heat and brown the minced lamb. You may need to do this in batches, as putting too much meat in the pan will make it sweat instead of fry. Transfer he browned lamb to a bowl.
2. In the same pan, cook the onions and carrots, until the onions are pale gold and soft. Add the garlic and spices and cook for another minute. Return the lamb to the pan, then add the stock or water, orange zest and juice, tomato purée, sugar and oats. Season, bring to the boil, then reduce the heat and cook, uncovered and stirring from time to time, for 45 minutes tot hour: The stock should reduce so that you have a good thick mixture. If it seems too dry, add more stock or water.
3. Meanwhile, make your sweet potato topping. Preheat the oven to 190°C/375°F/gas mark 5. Set the sweet potatoes on a baking sheet and bake them in their skins; they will take about 40 minutes to become tender, depending on their size. When they’re soft, slit them down the middle and scoop the flesh into a bowl. Mash it with half the butter and some salt and pepper.
4. Spoon the lamb into a pie dish and spread the sweet potato on top, roughing it up with a fork to give it an attractive, uneven surface. Dot with the rest of the butter. Return to the oven and cook for 20 minutes, or until golden and bubbling up at the edges. Scatter with coriander or parsley before serving, if you like.