Ghee Archives

Diwali recipes

Aloo tikki firecrackers

15–20 minutes

Biryani recipes

Zaynab Paruk’s chicken biryani

1 hour 10 minutes

Lamb recipes

Cape Malay lamb breyani

1 hour total

Brinjal recipes

Brinjal curry with chickpea dumplings

30 minutes

Indian recipes

Sojee

10 minutes

Braai recipes

Potbrood Chelsea bun

35 minutes

Cheese recipes

Samoosa toastie

5 minutes

Cheese recipes

Saag feta

10 minutes

Christmas recipes

Crispy potato bake

1½ hours

Dhal recipes

Dal with mango

30 minutes

Dhal recipes

Tomato-and-dhal soup

40 minutes

Lamb recipes

Lamb curry pie

1 hour 40 minutes

Lamb curry pie

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour 40 minutes

Ingredients

2 kg free-range lamb knuckles or cubes
6 T flour
6 T ghee
1 large onion, finely chopped
6 cloves garlic, crushed
2 whole chillies
1 x 5 cm piece fresh turmeric, grated
1 x 10 cm piece fresh ginger, grated
12 curry leaves
4 T Woolworths curry powder
2 T tomato paste
1 cup Woolworths organic beef stock
1 x 400 g can butter beans, drained
30 g fresh coriander, chopped
750 g pastry
1 free-range egg, beaten
1 T water
Woolworths jalapeño atchar, for serving
bananas, sliced, for serving
plain yoghurt, for serving

Method

Dust the lamb with flour. Heat half the ghee in a heavy-based pan over a high heat. Brown the lamb in batches, then set aside. Add the remaining ghee to the pan and gently fry the onion until soft.
Add the garlic, chillies, turmeric, ginger, curry leaves and curry powder. Cook over a gentle heat for 2 minutes.
Add the tomato paste, stock and meat. Cover tightly with baking paper and a lid. Simmer for 1 hour, checking occasionally to make sure the meat doesn't stick. Add the butter beans halfway through cooking time.
Allow to cool, then stir through the coriander. Preheat the oven to 180°C. Spoon the curry into a pie dish. Cover with rolled out pastry, trim any excess and use to decorate the pie. Beat the egg with the water and use brush lightly onto the pastry.
Bake for 40 minutes or until golden brown. Serve with the atchar and bananas mixed with the yoghurt.

Cook's note: This pie is inspired by a great Durban lamb-and-bean curry... and I love a good Durban curry, so this is the best of both worlds!

Browse more pie recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Aloo tikki firecrackers

Zaynab Paruk’s chicken biryani

Cape Malay lamb breyani

Brinjal curry with chickpea dumplings

Sojee

Potbrood Chelsea bun

Samoosa toastie

Saag feta

Crispy potato bake

Dal with mango

Tomato-and-dhal soup

Lamb curry pie

Lamb curry pie

Ingredients

Method