- 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
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!
This recipe graces the cover of our May 2019 issue of TASTE - on sale now!
Browse more pie recipes here.