I wanted to do something a little different with The Kebab Club marinades and sauces and give a twist on an English classic.
- 500g lamb mince
- 3tsp The Kebab Club Lamb Marinade
- 2tsp The Kebab Club Chilli Sauce
- 500ml lamb stock
- 1 Tin chopped tomatoes
- 1 stick of celery
- 1 red onion
- 5 cloves of garlic
- 1 red pepper
- 4 jacket potatoes
- 1tsp turmeric
- 50g cheddar cheese
- First thing you wanna do before you start is pop 4 jacket potatoes in the oven and cook at 180c/350f for 1 hour and 30 minutes. We will come back to these later.
- I started off by adding 2tsp of lamb shish marinade to 500g of lamb mince and mixing thoroughly. While that’s marinating chop one red onion and 3 cloves of garlic and add to a pan with 3tbsp of olive oil and cook for 10 minutes, stirring every couple of minutes. Then chop 1 stick of celery, 1 red pepper and add that to the pan and allow that to cook for a further two minutes before adding the marinaded meat to brown off.
- Once the meat has browned add a further 1tsp of marinade and 2tsp of chilli sauce, stir well and then add 1 can of chopped tomatoes and 500ml of good lamb stock. Let this cook with the lid on for 30 minutes then take the lid off and let cook down until you get the desired consistency. Stir every 10/15 minutes allowing the sauce to reduce (this can take up to 2 hours).
- Season with a little salt and pepper as you go along but don’t be to heavy with the salt as you’ll get that through your stock. Remove the potatoes from the oven to let cool down and then scoop all of the potatoes into a bowl. Get a medium size pan and to it add 2tbsp of butter 2 cloves of crushed garlic 1tsp of turmeric and stir until the butter is melted. Add the potatoes and mix well with the butter mixture and season with salt, black pepper and white pepper to taste.
- Add 50g of grated cheddar and then mix one more time then you go you mash. In an oven proof dish add the meat then the mash on top but if you want to be fancy you can pipe it on.
- Place in an oven preheated to 180c/350f for 30 minutes and there you have it.
A great take on an English classic with the help from the guys from The Kebab Club. Enjoy