Preheat oven to 375 degrees F.
Bring a pot of water to boil. Add potatoes and cook until tender, but still firm (about 15 minutes). Drain pot. Add butter, heavy cream, and 1/2 Tbsp salt and mash until smooth.
Add olive oil to large frying pan and heat on medium-high heat. Add garlic and onion and cook until onion is translucent. Add lamb and cook until browned. Add carrots, peas, flour, Rumi Spice cumin, coriander, black pepper, 1/2 Tbsp paprika, and 1/2 Tbsp salt. Combine well. Simmer until mixture thickens (about 10-12 minutes). Remove from heat.
Spoon lamb mixture into greased baking dish (8 cup capacity). Dollop mixture with mashed potatoes and the rest of the paprika sprinkled on top (1/2 Tbsp).
Bake for 25-30 minutes, or until mashed potatoes are lightly browned.
