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1
In a large saucepan, combine the potatoes, cumin seeds and cold water to cover. Season with salt and bring to a boil, then reduce heat and cook for 20 mins until tender.
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2
Meanwhile, heat 1 tbsp oil in a large nonstick skillet over medium heat. Add the onion and cook for 5-6 mins until translucent. Transfer to a large bowl. Add the ground beef, breadcrumbs, half-and-half, egg and mustard and season with salt and pepper. Shape into 18 meatballs. Heat the remaining 2 tbsp oil in the skillet, add the meatballs and cook for 10-12 mins until browned on all sides. Set aside.
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3
Drain the potatoes and rinse under cold water. Peel, cut in half and set aside. Cook the carrots and cabbage in a small amount of boiling salted water, covered, for 4 mins. Drain, rinse under cold water and drain again. Set aside.
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4
Preheat the oven to 350u00b0F. Melt the butter in a medium saucepan over medium heat. Stir in the flour until smooth. Gradually stir in the broth and milk, then bring to a simmer and cook for 5-6 mins, stirring constantly, until thickened. Remove from the heat. Stir in the nutmeg and season with salt and pepper.
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5
Layer the potatoes, meatballs and vegetables in a large baking dish. Pour over the sauce and sprinkle the cheese on top. Bake for 25-30 mins until heated through.
