Lamb Curry Pie

Curry and lamb are traditional favourites over Easter time – this recipe combines the two in one deliciously flaky pie. The Le Creuset Pie Bunny is essential, as it helps the steam escape from the filling and prevents soggy pastry.


Serves 6

Preparation Time

Cook time

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Cook's NoteRequires cooling time.
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  • 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.