Lamb Rogan Josh Shepherd's Pie with Saffron Mash

**Prepare the Lamb Rogan Josh:** Heat ghee or oil in a large skillet or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pan. Remove lamb and set aside.

Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.

Stir in the rogan josh spice blend and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant and the spices are toasted.

Add the diced tomatoes, yogurt, chicken broth, bay leaf, salt, and pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Return the browned lamb to the skillet. Reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the lamb is very tender. Remove bay leaf.

**Prepare the Saffron Mash:** While the lamb is simmering, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.

Return the potatoes to the pot. Add butter, warm milk/cream, saffron-infused milk/cream (including the saffron threads), and nutmeg. Mash until smooth and creamy using a potato masher or electric mixer.

Preheat oven to 375°F (190°C).

**Assemble the Shepherd's Pie:** Pour the lamb rogan josh into a baking dish. Spread the saffron mashed potato evenly over the top. You can create decorative swirls with a fork if desired.

Bake for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbling.

Let the pie rest for 10 minutes before serving. Garnish with fresh cilantro before serving.