The absolute comfort food! I would always suggest you make more than enough for one meal, it will make a great shepherd’s pie, a topping for a baked potato or pizza, or serve with flat bread or rice.
You can also freeze it for 6 months
Serves 6/ 60 minutes/easy
3 Tablespoons olive oil
2 large onions, finely chopped
3-4 cloves garlic, chopped
1kg Irish minced lamb
1 tablespoon curry paste
1 cinnamon stick
2 x 400g can chopped tomatoes
125 ml stock or water
Salt and black pepper
Heat half the oil in a large pan and saute the onions until golden then add in the garlic and cook for another minute or two. Tip the onion mixture into a bowl and set aside, place the pan back on the heat add the remaining oil and now cook the meat, do it in batches and don’t over crowd the pan, you want the meat to brown very well, return all the meat to the pan with the onions and garlic, stir in the curry paste and cook for 2 minutes, add the cinnamon, tomatoes and stock, season well. Simmer for 15-20 minutes, stirring from time to time, add more liquid if necessary, check the seasoning, remove the cinnamon stick.
To serve, cook the pasta according to the instructions, reserve a little of the pasta water to add to the sauce plus a little crème fraiche makes it very delicious!
