You’ll Need
For the Keema
350g mutton or lamb mince
1 x 400g tin green lentils, drained
1 onion, finely chopped
2 garlic cloves, finely grated
20g fresh ginger, finely grated
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp garam masala
1 x 400g tin chopped tomatoes
120g frozen peas
Sea salt
For the Potato Top
900g floury potatoes, peeled and chopped
30g butter
80ml warm milk
1/2 tsp ground cumin
Optional but dangerous
Mango chutney
Plain yoghurt
Chopped coriander
Equipment
Four 450ml heatproof pie dishes
Method
Boil the potatoes in salted water until tender, drain well and mash with the butter, milk and cumin.
Preheat your air fryer to 190°C.
Put the mince, onion and oil in a heatproof dish and air fry for 8 minutes, breaking the meat up twice.
Stir in the garlic, ginger, cumin, coriander and turmeric and cook for 2 minutes.
Add the tomatoes and lentils and air fry for 10 minutes, stirring once, until thick.
Stir in the peas and garam masala and divide the keema between the pie dishes.
Spoon over the mash, rough the tops with a fork and air fry at 200°C for 12-15 minutes.
Check the centres are piping hot and the mince has reached 75°C, then rest for 5 minutes.