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Moving quickly, pull up the edges of the paper and twizzle them, so you have a little wrapped swag-bag, then squeeze and wring out over the mash (an intense ginger juice will drip out). Check the seasoning, tasting to see if you want any more lime or ginger, too.● Once the lamb filling has had its time, ladle equally between 4 small ovenproof bowls or dishes of approx 400ml capacity (or a larger rectangular dish, measuring approx 30 x 20 x 5cm deep and 1.6-litre capacity), and then top with the mash, also dividing this equally between the bowls, spreading it to cover the rim of the dishes.● Sit the dishes on an oven tray and place in the oven for 10-15 minutes (or, if you’re cooking this in one larger dish, it will need 30-35 minutes).
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