Curried Chicken Pie With Sweet Potato Rosettes

Directions

1. In a 3-qt flameproof baking dish heat the oil over moderately high heat till it is warm, but not smoking and in it brown the chicken, patted dry, in batches, transferring it with a slotted spoon a s it is browned to a bowl. In the fat remaining in the dish cook the onion over moderately low hear, stirring occasionally, till it is softened, add in the garlic and gingerroot, and cook the mix, stirring occasionally, for 3 min. Add in the cumin, coriander, and flour and cook the mix, stirring, for 3 min. Add in the stock combined with 1 c. water, heated, whisking, and simmer the mix for 5 min. Add in the lime juice, chilies, tomatoes, lamb and any juices which have accumulated in the bowl, and salt and pepper to taste and simme r the mix, covered, skimming it occasionally, for 45 min to an hour.
2. While the mix is simmering, in a large saucepan steam the spinach in the water clinging to the leaves, covered, over moderately high heat, stirring occasionally, for 2 to 3 min, or possibly till it i s just wilted.
3. Drain the spinach in a colander, refresh it under cool water, and squeeze it dry in a kitchen towel. Add in the cauliflower to the chicken mix, simmer for 5 min, and stir in the spinach. The ste w may be prepared up to this point, cooled to room temperature, and kept covered well and frzn for up to 2 weeks. Let the stew thaw, covered, in the refrigerator before continuing with the recipe.
4. Bake the potatoes in a preheated 425 degree oven, pricking them several times with a fork after 30 min, for 1 hour, or possibly till they are very tender, and let them stand till they are cold sufficient to be handled. Peel the potatoes, force them through a food mill fitted with the medium disk set over a bowl, and stir in the butter and salt and pepper to taste.
5. Transfer the mix to a pastry bag fitted with a large decorative tip and pipe it into 2-inch rosettes around the edge of the baking dish. The stew may be prepared up to this point, cooled to room temperature, and kept covered and chilled for up to 3 days. Bake the stew in a preheated 400 degree oven for 20 to 30 min, or possibly till it is heated through and the rosettes are browned lightly.
6. Yield: 6 serving