Lamb Curry Pie
- 30ml olive oil
- 1kg deboned leg of lamb, diced
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 10ml coriander seeds
- 5 cardamom seeds
- 5ml ground cumin
- 1,25ml ground ginger
- 1,25ml ground cinnamon
- 10ml masala
- 5ml ground turmeric
- 5ml dried chilli flakes
- Juice of 1 lemon
- 1 x 400g tin chopped tomatoes
- 1 x 400ml tin coconut cream
- Salt and freshly ground black pepper
- 45ml chutney
- 2 x 400g puff pastry
- 1 egg, beaten
Preheat the oven to 180°C. Heat some olive oil in a casserole. Add the meat and cook until browned all over, stirring occasionally. Add the onion and garlic and cook until soft.
Place the coriander and cardamom seeds in a mortar and pestle and ground until fine. Add the rest of the spices to the meat and cook for about 2 minutes, stirring occasionally. Add lemon juice, tomatoes, coconut cream, and season with salt and pepper. Cover the casserole with the lid and place in the oven. Cook for about 2 hours until the meat is soft. Add a little water if it cooks a bit dry. Once ready, remove from the oven and leave to cool to room temperature. Add chutney and stir.
Line a Le Creuset 26cm Pie Dish with one sheet of pastry. Spoon in the filling and place a Le Creuset Pie Bunny in the middle. Cut the second pastry sheet into even strips of 2cm wide. Create a lattice effect, laying the strips on top of the filling until the pie is fully covered.
Brush with egg and place into the oven to bake for 45 – 50 minutes, until the pastry is golden and crispy. Serve with chopped fresh tomatoes and atjar.