Curry & Rice Shepherd's Pie



Serves: 4


For the Lamb Curry 


2 tbsp oil, of choice

2 onions, diced

2 garlic cloves, crushed

1 tsp grated ginger

1 kg deboned lamb, cut into chunks 

3 cardamom pods, whole

2 cinnamon sticks

2 tbsp curry powder

1 tsp cumin, ground

1 tbsp coriander, ground

1 tsp turmeric powder 

1 can chopped tomatoes

2 cups stock, preferably lamb flavour


For the Rice


1 cup Spekko Basmati Rice

3-4 cups water

1 tsp turmeric powder

2 bay leaves

2 tsp cardamom pods, slightly crushed 

½ cup yogurt

1 egg




1. Preheat the oven to 170°C & and grease a medium baking dish.


For the Lamb Curry:


1. In a medium-large pot, warm the oil. Add the onions, garlic & ginger and sauté on a low heat for 5-7 minutes. 


2. Adjust temperature to a high, add the lamb and brown slightly with the onions.


3. Add the spices, canned tomatoes & stock. Cover with a lid and simmer slowly for 1 - 1 ½ hour, until the meat is tender, and flavours have infused. 


For the Rice: 


1. Rinse the Spekko Basmati Rice under a running tap for 1 minute to get rid of most of the starches.


2. In a medium pot, add the rice, water & spices. Bring to the boil, cover & simmer for 10-15 minutes until cooked & flavours are infused. Fluff with a fork. 


3. Combine the rice with the yogurt & egg and mix until well combined.




1. Remove the cinnamon sticks & cardamom pods from the curry and pour the curry into the baking dish. Scoop a thick layer of rice over the curry and bake for 15 - 20 minutes until the top starts to go golden & crispy.


2. Sprinkle with fresh coriander.


3. Serve with sambals: tomato & onion salsa, chutney & rait