Curry Shepherd's Pie

Lamb Curry

• 500 g minced lamb
  o bien 500 g boneless lamb leg, cut in cubes (1 cm x 1 cm)
• 40 g meat curry powder
• 5 fresh red chillies, rinsed, deseeded
• 5 - 10 dried chillies, soaked to soften
• 3 stalks fresh lemongrass, white part only
• 2 sprigs curry leaves
• 80 g shallots
• 10 g garlic cloves
• 30 g fresh galangal (lengkuas)
• 10 g shrimp paste (belacan)
• 1 tbsp ground coriander
• 50 g water
• 40 g oil
• 5 - 6 kaffir lime leaves
• 100 g coconut milk
• 50 g tomato ketchup
• 50 g chilli sauce
• 20 g brown sugar
• 1 tsp salt, adjust to taste
• 2 tsp chicken stock powder

Potato Topping

• 800 g water
• 700 - 800 g potatoes, cut in pieces (2 cm), peeled
• ½ tsp fine sea salt
• 1 tsp ground black pepper
• 50 g milk
• 50 g unsalted butter
• 5 sprigs parsley, for garnish