1 carrot, diced
2 leeks or onions, chopped
4 chestnut mushrooms, sliced
2 onions, sliced
900g/2lbs large parsnips, peeled and cut into large chunks
1 sprig thyme
250ml/9 oz hot lamb or chicken stock
1 tbsp Worcestershire sauce
1 bay leaf
salt and freshly ground black pepper
1 tbsp freshly ground coriander seeds
large pinch ground cumin
1 tbsp flour
1 tbsp garam masala
1 tbsp tomato pur茅e
50g/2oz butter
about 50g/2oz butter
3 tbsp dripping or butter
450g/1lb leftover roast lamb, chopped, or raw lamb mince