iVillagers' Favourite Recipes

Beetroot and Lamb Casserole
By iVillager Zahin

1 small onion, finely diced
2 tbsp olive or vegetable oil
500g boneless lamb, diced into chunks
1 tbsp ginger and garlic paste
2 medium tomatoes, diced
500g beetroot, diced into chunks
1 tsp turmeric
2 tsp coriander powder
1/4 tsp chilli powder
1 tsp garam masala powder

1. Fry the onion in the oil. When golden, add the lamb and fry until golden. Add the ginger and garlic paste and fry for 5 minutes.
2. Add diced tomatoes and all other ingredients and fry for another 5-10 minutes until the oil separates.
3. Add 225ml water and cover dish with the lid and let it steam until the lamb is tender.
4. Add the coriander leaves and serve with naan bread or boiled rice.

Meat and Potato Pie
By iVillager tankgirl uk

This is something that my mum does really well. In fact, mine does not taste as good, so I have to keep going to my mum's. It is a frugal dish, but really filling and warming and perfect for winter. I really love it.

potatoes
1 tin casserole meat (no gravy)
shortcrust pastry
oxo or bovril stock cube

1. Boil the potatoes as you usually would. How many depends on how many you are serving to, and each person is different (say three medium sized potatoes per person).
2. Drain potatoes into a bowl and add contents of casserole tin. Mash together thoroughly and then transfer to large pie dish.
3. Cover with the uncooked pastry and bake in the oven until pastry is golden brown.
4. Place the stock cube in a cup or jug and mix it with boiling water until it is all melted. Pour over the served pie - or you can serve it with 'real' gravy.