LAMB & EGGPLANT CURRY POT PIES

SERVES 4 PREP 45 MINS COOK 1 ½ HOURS PER SERVE 2904kj 2 tbsp olive oil 750g boneless lamb leg, 2cm dice 1 onion, finely chopped 1 eggplant, 3cm cubes ¼ cup curry paste 1 tbsp finely chopped ginger 400g can diced tomatoes 1 red capsicum, seeded, chopped 1 cup beef stock 20g butter, softened 2 garlic cloves, crushed YOGHURT FLATBREAD 1 ½ cups self-raising flour 1 cup Greek-style yoghurt

1 In large heavy-based saucepan, heat half oil on high. Brown lamb in 2 batches, 3 mins each. Remove from pan.

2 In same pan, heat remaining oil on medium. Saute onion and eggplant 4-5 mins until onion softens. Add curry paste and ginger. Cook 1-2 mins, stirring, until fragrant. Stir in tomatoes, capsicum and stock. Bring to boil. Reduce heat to low. Simmer 40-45 mins, uncovered, stirring occasionally, until lamb is tender and sauce thickens.

3 Spoon lamb mixture into four wide-top 1 ½-cup shallow ovenproof dishes and place on an oven tray. 4 YOGHURT FLATBREAD In a bowl, combine flour and yoghurt. Knead until smooth. Roll 4 even pieces into 3mm-thick rounds. Preheat oven to moderate, 180°C.

5 Cover each dish with flatbread. Brush tops with combined butter and garlic. Bake 15-20 mins until tops are crisp and golden.