Recipe provided by | Rustic Joyful Food
Serves:4-6 Preparation time: 30 minutes Bake time: 30-45 minutes
INGREDIENTS
1 pound American lamb Merguez sausage (ground American lamb is a perfect substitute)
1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, crushed
1 teaspoon ground coriander
1/4 teaspoon red chili flakes
1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon paprika
2 cups fresh tomatoes, chopped
2 tablespoons tomato paste
2 medium-to-large carrots, peeled and sliced
2 tablespoons flour
1 1/2 cups chicken broth or water
Salt and pepper to taste
4 cups prepared mashed potatoes
1/2 cup chives for garnish
DIRECTIONS
Preheat oven to 350 degrees F. In a large sauté pot, brown the American lamb Merguez sausage in the olive oil with the onions and garlic over medium heat. Add the spices and continue cooking 3 minutes. Add the tomatoes, tomato paste, carrots, and flour. Stir to combine, then add the broth or water. Season with salt and pepper and bring to a simmer to thicken.
Once the mixture has thickened, turn the heat off and set aside. Pour the contents into your pan of choice. You may end up with about a cup of filling left over if using a deep dish pie plate. Spoon the mashed potatoes over top of the spicy tomato and lamb stew. Place on a rimmed baking tray and bake uncovered 30-45 minutes or until the potatoes have taken on a golden color and the stew underneath is bubbling. Once finished baking, allow to cool 15 minutes before serving. Top with chopped chives to finish.
