Keema Pie

400g Lamb Mince 1 Jar Gymkhana Fine Foods Rogan Josh Cooking Sauce 1 Red Onion (diced) 1 Carrot (diced) 100g Peas 2 Potatoes Saffron-infused Ghee Poppy Seeds (For Garnish) Chopped Coriander (For Garnish)

Heat oil in a non-stick pan over a medium heat, add the chopped onion and carrot and cook until the onion has browned. Add the lamb mince and cook until lightly browned, then pour in the jar of Rogan Josh Cooking Sauce. Add two tbsps of water. Cover and simmer for 20-25 minutes until the lamb is cooked. Whilst the lamb is cooking, thinly slice your potatoes for the top of your pie. Brush the potatoes with saffron-infused ghee to achieve a golden hue and a crispy texture. Once the lamb is nicely cooked, add in your peas and cook for a further 2-3 minutes. Transfer your mixture to an ovenproof dish and top with the sliced potatoes, brushing with more saffron-infused ghee before transferring to the oven. Cook in a pre-heated oven at 180℃ fan for 40 minutes. Garnish with poppy seeds and chopped coriander and serve.