Step 1: Heat the first lot of oil in a big pot and saute the onion and garlic for a few minutes to soften and then add the dried spices and for a few more minutes or until fragrant, combining well.
Step 2: In another pot heat the second lot of oil and brown the mince and then add the mince to the spice pot and season.
Step 3: Add 100ml water and the vinegar and bring to the boil and simmer for an hour.
Step 4: Add the paneer and silverbeet and cook for another 30 minutes.
Step 5: Cook the potatoes in salted water until tender and then drain and then return to the pot to dry out a little.
Step 6: Add the butter, cream, chilli and salt and mash by hand or puree with a hand held blender if desired.
Step 7: Spoon the mince mixture into an ovenproof dish and spread over the mash and bake in the oven at 180C for 35 minutes or until golden.
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