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1
Brown the lamb in batches in a large, deep frying pan (there's no need to add oil).
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2
Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch.
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3
Set aside the browned meat and wipe out the pan with some kitchen paper.
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4
Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil.
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5
Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant.
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6
Return the meat to the pan along with the chopped tomatoes and paste, honey and the broth.
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7
Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 minutes
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8
The lamb and apricots should be tender, and the sauce thickened; if it's a little wet still, simmer, uncovered, for another 10 minutes Remove from the heat, stir in the cilantro leaves and season well.
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9
While the lamb is cooking, prepare the potato topping.
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10
Boil the potatoes in salted water for 15 mins until tender.
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11
Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency.
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12
Heat oven to 400F Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over.
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13
(It helps if you start from the edges and work your way towards the middle.)
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14
If you're making ahead, cool then freeze the pie at this point, uncovered.
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15
Once frozen, cover with plastic wrap and use within 1 month, defrosting thoroughly before reheating.
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16
Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot.
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17
If you like, scatter with some toasted cumin seeds to serve.
