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Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil.
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Brush the cut sides of the sweet potatoes with 1 teaspoon of olive oil and place them cut-side down on the prepared baking sheet. Roast for 25 minutes or until very tender when pierced with the tip of a sharp knife. Let cool slightly. When the potatoes are cool enough to handle, remove their skins. (They should peel right off.) Transfer the flesh to a medium bowl, and add a teaspoon of olive oil, ¼ teaspoon cinnamon, and ¼ teaspoon kosher salt, and mash with a fork until very smooth. Set aside.
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Reduce the oven temperature to 375 degrees.
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Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is hot and shimmering, add the cauliflower, carrots, and onion and cook for 5 to 6 minutes, until the cauliflower and carrots have softened slightly and the onion is translucent. Add the garlic, curry powder, chili powder; the remaining ¼ teaspoon cinnamon; the cumin, ginger, cayenne; and the remaining 1 teaspoon salt. Cook for 1 minute more to toast the spices. Add the lamb and cook for about 4 minutes, breaking up the meat with a spatula, until no longer pink. Stir in the chicken broth and simmer for 5 minutes, or until most of the liquid has been absorbed. Turn off the heat and stir in the peas and lemon juice.
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Transfer the filling to a medium baking dish (a 9x9-inch or a 7x 11-inch dish is ideal) and top with the sweet potato mash, spreading it out in an even layer. Add a couple of dashes of chili powder if you like.
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Bake the casserole for 20 minutes, or until piping hot and bubbling around the sides. Remove from the oven and let cool for 5 to 10 minutes. Serve garnished with fresh cilantro if you’re into that.