Ingredients

Method

For the lamb curry:
• 4 T vegetable oil
• 2 cinnamon sticks
• 1 t fennel seeds
• 1 large onion (or 2 small onions), finely chopped
• 2 T garlic-and-ginger paste (or 6 garlic cloves, finely minced, and 6 cm ginger, peeled and grated)
• 2 T tomato paste
• 4 T Woolworths meat masala
• 2 T paprika
• 1 T ground turmeric
• 2 T garam masala
• 1 kg boneless lamb shoulder, cut into medium pieces
• 1 x 400 g can chopped tomatoes
• 2 large potatoes, peeled and quartered (optional)
• 1 t sugar, to taste
• sea salt and freshly ground black pepper, to taste
For the shortcrust pastry:
• 800 g flour, plus extra for dusting
• 2 t salt
• 400 g cold butter, cubed, plus extra for greasing
• 150 ml cold water
• 3 free-range eggs
• fresh thyme leaves, for sprinkling
For the pomegranate-and-tomato salad, mix:
• 350 g Woolworths exotic tomatoes, roughly chopped
• 4 T pomegranate rubies
• 1 red onion, finely chopped
• 10 g fresh mint, roughly chopped
• 1 T olive oil
• 1 T red wine vinegar
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the lamb curry, heat the oil in a large saucepan over a high heat. When hot, add the cinnamon sticks and fennel seeds and fry for 2 minutes until fragrant, taking care not to burn the spices.

2. Add the onion and cook for 6–8 minutes, stirring regularly, until soft and translucent. Add the garlic-and-ginger paste, tomato paste and the remaining spices and cook, stirring, for 2–4 minutes. Add the meat and stir to coat in the spice paste. Add the tomatoes, then fill the tin with water and add the water to the pan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 40–45 minutes, stirring occasionally.

3. Add the potatoes, if using, and cook for a further 15–20 minutes, stirring occasionally, until the potatoes are cooked, the meat is tender and the sauce has thickened. Season to taste with salt and pepper and add sugar to taste to balance the acidity if necessary. Allow to cool completely.

4. To make the pastry, mix the flour and salt in a large mixing bowl, then rub in the butter using your fingertips until it resembles fine breadcrumbs. Measure out the water in a measuring jug, then crack in 2 eggs and beat together. Make a well in the flour. Pass the egg mixture through a sieve into the flour mixture.

5. Using a wooden spoon or your hands, gradually incorporate the flour into the egg. When it has just come together to form a dough, tip out onto a lightly floured surface and knead gently a few times just until the dough is smooth. Do not knead for too long or the gluten will develop and your pastry will become tough. Wrap the pastry in clingwrap and chill for at least 1 hour before using. It will keep in the fridge for 3 days, or in the freezer for a month; thaw in the fridge before using.

6. To assemble the pie, remove the pastry from the fridge 15 minutes before using. Lightly dust a clean work surface and a rolling pin with flour. Divide the pastry in half and roll out half the pastry to a thickness of 5 mm. Cut out circles to the dimensions of your tin (we used 20 x 20cm. Roll out the remaining half of the pastry and set aside.

7. Grease the tin with butter, then line the tin with the larger circle of pastry, pressing it into the corners. Allow the excess pastry to hang over the edge of the tin – this will be used to seal the pie. Chill for 5–10 minutes, then add the lamb curry to the pastry case.

8. In a small bowl, beat the remaining egg with a small pinch of salt. Brush the edges of the pastry with water, then place the smaller circle of pastry over the pie and pinch the edges together to seal. Brush around the seal with a little more water, then crimp the pastry by pinching and folding the edge over towards the middle of the pie. Brush the tops and crimped edges of the pie with the egg and chill for 30 minutes. Preheat the oven to 180°C.

9. Brush the top of the pie with the egg once more and refrigerate for 10 minutes. Cut a small cross in the centre of the pie (or use any pattern you like), grind over a little black pepper and sprinkle with thyme. If you’re not making a hole in the centre, prick the pastry all over using a skewer so steam will escape while it bakes. Bake for 30 minutes until the pastry is cooked and golden.

10. Serve the pie with the salad.

Find more pie recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Chevonne Fourie