TASTE's best lamb recipes

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Lamb recipes

Lamb recipes

Thick-crust lamb pizza

20 minutes

Christmas recipes

Apricot-and-harissa-crusted lamb

3 hours

Christmas recipes

Honey-mustard roast lamb

1 hour 40 minutes, plus 20 minutes’ resting time

Braai recipes

Leg of lamb kebabs

30 minutes

Lamb recipes

Lamb-and-spelt spinach farci

40 minutes

Lamb recipes

Pulled lamb with goat’s cheese mash

10 minutes

Italian recipes

Lamb caponata

50 minutes

Lamb recipes

Harissa-and-rose lamb rump

1 hour 15 minutes

Lamb recipes

Lamb rack with Maille wholegrain mustard mashed potato

40 minutes

Air-fryer recipes

Air-fryer sausage rolls

25 minutes

Lamb recipes

Harissa yoghurt slow-roasted lamb shoulder

4 hours 40 minute

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.

Herby slow-cooked lamb shoulder with preserved lemon

Harissa-battered hake

5-ingredient microwave fudge

Thick-crust lamb pizza

Apricot-and-harissa-crusted lamb

Honey-mustard roast lamb

Leg of lamb kebabs

Lamb-and-spelt spinach farci

Pulled lamb with goat’s cheese mash

Lamb caponata

Harissa-and-rose lamb rump

Lamb rack with Maille wholegrain mustard mashed potato

Air-fryer sausage rolls

Harissa yoghurt slow-roasted lamb shoulder

Lamb curry pie

Lamb curry pie

Ingredients

Method