Collect together your equipment (see Recipe Notes below) and ingredients.

Make the minced meat layer: heat a frying pan or cast iron pan over a moderately hot temperature, add the lamb and cook, stirring from time to time. It should take around 5 minutes. You do not need to add any oil – lamb is quite fatty and you are cooking it first so the fat will render and you can remove any excess.

When cooked, tip the lamb into a colander lined with kitchen paper and hold back around 1 tablespoon fat in the pan.

Finely chop the onion, either by hand or in a food processor. and add to the pan. Cook for around 5 minutes, over a moderate heat, until soft and lightly caramelised.

Finely chop or crush the garlic and finely chop or grate the ginger. Add to the onion and cook for 1 minute.

Add the curry spice, cumin, coriander, turmeric, cinnamon, ½ teaspoon salt and the pepper and cook, stirring, for around 30 seconds until aromatic.

Now, return the lamb to the pot, add the tomato puree and stock. Mix well, cover and cook for 20 minutes over a low heat.

After 20 minutes, taste and adjust seasoning if necessary. It may need more salt and/or some sugar. Also if not spicy, enough, add some chilli flakes. Stir in the garam masala and cook for a further 5 minutes.

After 5 minutes, add the peas if desired, stir and cook for a further minute or two until the peas are cooked and thoroughly heated. If the mixture seems a little dry, add some water to get the consistency you are looking for.

Make the saffron mashed potatoes: measure the milk and cream into a saucepan and add the onion, cloves, garlic, bay leaves, turmeric and smoked paprika. Bring to a gentle simmer. Remove from the heat and set aside to infuse.

Peel the potatoes and cut into even sized cubes. Cover with cold water, add the salt and bring to a gentle simmer. Cover with a lid and cook until soft. This will take 15 – 25 minutes, depending on the type and size of the potatoes.

When the potatoes are soft, drain well. Chop the coriander and add to the potatoes. Strain the milk and cream and add half to the potatoes, with the chopped butter.

Mash the potatoes with either a potato masher or an electric whisk and then add the egg yolks.

Whisk again until light and fluffy, adding more cream/milk as needed. (NB stop whisking as soon as the potatoes are light and fluffy. If you over-whisk, the potatoes can become waxy in texture.)

Taste and adjust seasoning, if necessary.

Bring it all together: preheat the oven to Fan Oven 180°C/200°C/200°F/Gas6

Transfer the meat to a baking dish. I use a dish measuring 26 cms/10 inches long, 18 cms/7 inches wide and 7cms/2½ inches deep. Top with the saffron mashed potato.

Use a knife or fork to make some swirls in the potato. Cook in a preheated oven for 45 minutes or until everything is piping hot, you can see little bubbles come to the surface and the potatoes have nicely browned. If you have topped the minced meat with potatoes and then stored in the fridge overnight or for a few hours, you may require an extra 10 – 15 minutes in the oven.

To serve: serve piping hot with your choice of green vegetables or a green salad and some lemon wedges.