Lamb Curry Pie

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Lamb Curry Pie
Main ingredients
  • Meat
Ingredients
Method

Ingredients

  • 30ml olive oil
  • 1kg deboned leg of lamb, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 10ml coriander seeds
  • 5 cardamom seeds
  • 5ml ground cumin
  • 1,25ml ground ginger
  • 1,25ml ground cinnamon
  • 10ml masala
  • 5ml ground turmeric
  • 5ml dried chilli flakes
  • Juice of 1 lemon
  • 1 x 400g tin chopped tomatoes
  • x 400ml tin coconut cream
  • Salt and freshly ground black pepper
  • 45ml chutney
  • 2 x 400g puff pastry
  • 1 egg, beaten

  • Method

  • 1
    Preheat the oven to 180°C. Heat some olive oil in a casserole. Add the meat and cook until browned all over, stirring occasionally. Add the onion and garlic and cook until soft.
  • 2
    Place the coriander and cardamom seeds in a mortar and pestle and ground until fine. Add the rest of the spices to the meat and cook for about 2 minutes, stirring occasionally. Add lemon juice, tomatoes, coconut cream, and season with salt and pepper. Cover the casserole with the lid and place in the oven. Cook for about 2 hours until the meat is soft. Add a little water if it cooks a bit dry. Once ready, remove from the oven and leave to cool to room temperature. Add chutney and stir.
  • 3
    Line a Le Creuset 26cm Pie Dish with one sheet of pastry. Spoon in the filling and place a Le Creuset Pie Bunny in the middle. Cut the second pastry sheet into even strips of 2cm wide. Create a lattice effect, laying the strips on top of the filling until the pie is fully covered.
  • 4
    Brush with egg and place into the oven to bake for 45 ? 50 minutes, until the pastry is golden and crispy. Serve with chopped fresh tomatoes and atjar.
  • 5
    Cook's Notes:Requires cooling time.