Method
- Heat the oil in a large pan and fry the onion until soft, then add the garlic and minced lamb and thoroughly brown. Add the tomato puree, chopped tomatoes, water, stock cube, cinnamon and basil.
- Bring to the boil, then reduce to the lowest setting and simmer for 10 minutes.
- Add the sweet corn and simmer for a further 5 minutes.
- Meanwhile cook the sweet potato in boiling water. When the lamb mixture is cooked spoon it into a serving dish, top with the sweet potato pieces and sprinkle with the Parmesan and mozzarella.
- Place under a hot grill for a few minutes until golden brown and bubbling.
Ingredients
- 2 tsp Olive oil
- 1 Medium onion finely chopped
- 1 Garlic clove crushed
- 500 g Northern Ireland Farm Quality Assured lean lamb mince
- 1 tsp of tomato puree
- 400 g can chopped tomatoes
- 1/2 Lamb stock cube
- 100 ml Water
- 1 tsp cinnamon
- 1 Small handful chopped fresh basil
- 1 Small tin of sweet corn
- 2 Large sweet potatoes peeled and cut into 1/2 inch pieces
- 50 g Parmesan finely grated
- 150 g Grated mozzarella