Ingredients:

  • 3 tbsp olive oil
  • 1 kg lamb mince
  • 2 large onions, finely chopped
  • 3 celery sticks, finely chopped
  • 3 carrots, finely chopped
  • 4 bay leaves
  • 4 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp caraway seeds
  • 4 tbsp tomato purée
  • 500 ml chicken stock
  • 4 tbsp harissa
  • 200 g frozen peas
  • 1 kg potatoes, cut into small chunks
  • 1 cauliflower, separated into florets
  • 100 g butter
  • 75 ml milk
  • 1 egg yolk
  • Small handful of parsley, finely chopped

Instructions:

  1. Heat olive oil in the casserole dish. Roll lamb mince into meatballs, fry until browned, and remove to a bowl.
  2. Finely chop cauliflower leaves and stalk. Add to casserole with onions, celery, carrots, and bay leaves. Cook, partially covered, for 15-20 minutes.
  3. Stir in salt, garlic, cumin, coriander, and caraway seeds. Cook uncovered for an additional few minutes until fragrant.
  4. Stir in tomato purée and cook for 5 minutes until caramelized.
  5. Return the lamb, add stock and harissa. Bring to a simmer and cook for 1 hour until tender.
  6. Boil potatoes and cauliflower for 12-15 minutes until tender. Drain and steam-dry for 5 minutes.
  7. Return vegetables to the pan with butter and milk; mash until smooth. Mix in egg yolk and parsley. Season to taste.
  8. Stir peas into the ragu, season, and pour into a deep baking dish. Pipe or spoon the mash over the top.
  9. Heat the oven to 200°C (180°C fan/gas 6) and bake for 30-35 minutes until golden brown and bubbling.