Lamb Curry Pies

August is Women’s Month and these lamb curry pies are inspired by my mom. My mom did all of the cooking and baking when I was growing up and I used to love helping, especially when it came to tasting and licking the bowl! My mom loves pastry and curry, and this recipe combines both elements.

CURRY PASTE

Black Pepper 1 teaspoon
Coriander Seeds 2 teaspoons
Fennel Seeds 2 teaspoons
Fenugreek Seeds 2 teaspoons
Turmeric 1 tablespoon
Tomato Paste 2 tablespoons
Sunflower Oil 1 tablespoon
Fresh Coriander handful

Lightly roast and grind the spices. Sieve into bowl with remaining ingredients and mix together.

LAMB CURRY

Sunflower Oil 6 tablespoons
Onions 2 large chopped
Garlic chopped 1 tablespoon
Ginger grated 1 tablespoon
Chilli Powder 2 teaspoons
Curry Leaves handful
Lamb Shank deboned, cubed 1kg
Curry Paste see above
Tinned Tomatoes 2 tins
Fresh Coriander handful
Sea Salt 1 tablespoon
Potatoes 6 medium cubed
Carrots 4 large cubed

Place the onions and oil in a large pot and bring to a medium-high heat, fry for about 10 minutes until the onions turn translucent. Add in the garlic, ginger, chilli powder and curry leaves, fry for about 2 minutes. Add in the lamb and curry paste, stir well, fry for about 5 minutes. Add in the tinned tomatoes, fresh coriander and sea salt, stir well, when it starts simmering turn the heat down to medium-low heat, place the lid on the pot and allow to simmer for about 1½ hours, stirring occasionally until the lamb is tender. Peel and chop the potatoes and carrots, place them in a pot with lightly salted water and bring to the boil until just cooked. Add them to the curry for the final 15 minutes of cooking time.

LAMB CURRY PIES

Puff Pastry 2 rolls
Lamb Curry see above
Egg 1 large

Cut your pastry to shape, line pie dishes with pastry, fill with curry, top with another layer of pastry, brush with a beaten egg, bake at 190˚C for about 20 minutes, until the pastry is golden and cooked through.