Summary

Ingredients

• 1 kg potato (s)
• 1 bunch spring onion (s)
• 500 g minced meat (lamb or beef)
• 1 teaspoon, heaped Garam Masala
• 2 leek (s)
• 2 tablespoon tomato paste
• 1 teaspoon, heaped curry
• 100 ml broth
• Coconut oil
• 150 g parmesan, rated
• salt and pepper
• 1 cup breadcrumbs
• 30 g butter
• 150 ml cream
• Oil for the mold

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Instructions

1. Boil the potatoes (as jacket potatoes, or peeled straight away) and cut into slices a little cooled.
2. Wash the leek and clean the spring onions and cut both into slices.
3. Heat about 2 tablespoons of coconut oil in a large pan, fry the mince together with the spring onions, add the garam masala and continue to fry until it starts to turn slightly brown. Salt and pepper the mixture and remove from the pan.
4. Pour another 1 - 2 tablespoons of coconut oil into the pan, fry the leek until it is almost soft. Add the curry and tomato paste, fry a little more until the leek begins to get color, then deglaze with the stock and let it boil down briefly, it shouldn`t get too runny.
5. Line an oiled baking dish with half of the potato slices, lightly salt and pepper the slices and sprinkle with half of the parmesan. Then pour the leek mixture and the mince on top, then sprinkle with the rest of the parmesan. Cover everything with the remaining potato slices. Lightly salt and pepper everything again, then sprinkle with the breadcrumbs and top with flakes of butter. Spread the cream over it.
6. Put the casserole in the oven at 180 degrees for 30-40 minutes, until the surface is browned and everything is nice and hot.
7. All ingredients are variable in amount depending on availability and taste, it may then only be necessary to adjust the amount of ingredients accordingly so that the end result fits again.
8. I prefer to make the casserole with minced lamb, this is how the slightly Indian touch comes into its own.