As seen on the Morning News on Global Regina on April 7, 2014
Ingredients:
1.16 kg ground lamb
15 g fresh chopped mint
90 g finely diced onion
10 g kosher salt
3 g freshly cracked black pepper
80 g beef soup base
10 g crushed fresh garlic
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80 g tomato paste
Directions:
1. Heat large, thick-bottomed pan on your cooktop, and add the ground lamb to sear.
2. Leave on medium-high heat to draw out as much of the fat as possible.
3. Once this is achieved, remove a couple of ladles full of the fat and juices. Set aside for later.
4. Start adding the rest of the ingredients in this order: onions, salt, pepper, tomato paste, beef base, garlic, and mint.
5. Fry the onion in the lamb mix for a few minutes until soft, before adding the rest of the ingredients.
6. When adding the tomato paste and the beef base, stir vigorously to ensure they are fully blended. If the mixture seems a little stiff, add some of the reserved lamb fat and juices (from line 3) back into the mix.
7. Leave mixture on low heat to cook through for approximately 30 minutes stirring regularly. Check seasoning and add a little more meat juice if required.
8. Remove from heat and leave to cool before using for pies.
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