Spicy Scrag End Pie - James Martin Chef

Ingredients

• 2 tablespoons rapeseed oil
• 1 kilogram scrag end of lamb
• 2 red onions (finely chopped)
• 2 carrots (peeled and finely chopped)
• 2 sticks celery (finely chopped)
• 8 green cardamom pods (bruised)
• 1 black cardamon pod (bruised)
• 2 teaspoons cumin seeds
• 1 teaspoon ground cinnamon
• 200 grams tinned chopped tomatoes
• 2 tablespoons tomato puree
• 6 cloves of garlic (finely chopped)
• Thumb of fresh root ginger (finely grated)
• 2 green chillies (finely chopped)
• 200 grams frozen pea
• 2 tablespoons red wine vinegar
• Sea salt
• Black pepper
• ½ teaspoon black peppercorns
• 1 bay leaf
• 1 clove of garlic (bruised)
• 1 teaspoon ground turmeric
• ½ teaspoon smoked hot paprika
• 750 grams floury potatoes
• 75 grams butter
• 2 egg yolks
• 40 millilitres whole milk
• 40 millilitres double cream
• 1 small onion studded with 4 cloves