Lamb curry pie
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- Abigail Donnelly
- 4
- Easy
- 30 minutes
- 1 hour 40 minutes
- Cederberg Shiraz 2016
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
Cooking Instructions
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!
I made this pie for Mother’s Day and it was totally delicious! The time and effort spent making it is more than worthwhile. The leftovers were had for lunch the next day and everyone in the office envied the aroma coming from my lunch tin :) Will make it soon again!