Lamb can be replaced with beef mince. For a mild-flavoured curry taste, replace vindaloo with korma or balti curry paste. Check jars for heat rating.
1kg lamb mince
2 onions, finely chopped
1 medium eggplant (350g), cut into 1cm cubes
2 cloves garlic, crushed
1⁄3 cup vindaloo paste
400g can chopped tomatoes
1⁄3 cup tomato sauce
2⁄3 cup water
1 cup grated Tasty cheese
1kg brushed potatoes, peeled, cut into 4cm pieces
1⁄2 cup hot milk
75g butter, chopped Salt and pepper, to taste
Lightly grease a large, deep, rectangular ovenproof dish (14-cup capacity).
2 To make topping, place potatoes in a large saucepan. Cover with cold water. Bring to boil. Boil, uncovered, for about 10 to 12 minutes, or until tender. Drain.
3 Return potatoes to pan. Cook, stirring over a low heat for 2 minutes. Remove from heat. Mash until smooth. Stir in milk and butter. Season with salt and pepper.
4 Meanwhile, heat an oiled, large, deep frying pan over a high heat. Add lamb in two batches. Cook, stirring to break up mince for about 3 minutes, or until browned. Remove.
5 Add onions to the same hot pan. Cook, stirring occasionally, until soft. Add eggplant and garlic. Cook, stirring occasionally for about 5 minutes, or until eggplant is tender. Stir in paste.
6 Return lamb to pan with tomatoes, sauce and water. Bring to boil. Cover with lid. Gently boil, stirring occasionally, for about 10 minutes, or until thickened. Transfer to prepared dish.
7 Spoon topping over lamb mixture. Sprinkle with cheese. Place dish on an oven tray.
8 Cook in a hot oven (200C) for about 35 minutes, or until cheese is melted and top is golden brown. Remove. Stand for 15 minutes before serving.