- 2 pounds ground lamb
- 1 large, sweet onion, peeled and roughly chopped
- 2 grated carrots
- One 3-inch piece of fresh ginger, peeled and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 1 tablespoon toasted ground cumin
- 2 teaspoons ground cinnamon
- ½ teaspoon smoky chili pepper flakes
- 2 cups chopped tomatoes
- 2 cups lamb or beef stock
- 1 tablespoon honey
- Kosher salt and ground black pepper
- 1 cup chopped dried apples
- 1 cup frozen peas
- 2 cups mashed sweet potato
- 1 cup mashed white potato
- 2 tablespoons melted butter
- Toasted cumin seeds (optional)
Brown the lamb, in batches if necessary, in a deep, 12-inch cast iron pan. Once the lamb is browned, drain it from its fat using a sieve.
Combine onions, ginger, garlic and spices together in the bowl of a food processor and pulse until they are very finely chopped. Add the mixture to the cast iron pan and cook until the aromatics soften (about five minutes).
Return the meat to the pan with the tomatoes, honey and stock. Simmer uncovered for 20 minutes. Add dried apples and simmer for 20 more minutes.
While the lamb is cooking, combine mashed sweet, white mashed potatoes, and melted butter. Season with salt and pepper to taste.
Preheat oven to 425 degrees.
Remove the pan of meat from the heat. Stir in frozen peas and chopped parsley and season to taste with salt and pepper.
Spread the potato mixture over the top of the meat.
Bake for 40 minutes from warm, until the topping is beginning to brown and the filling is hot. Let the pie sit for 10 minutes before serving it sprinkled with toasted cumin seeds.