Hindustan Times (Patna) - Live - - Lifestyle -

Heat 1 tbsp oil in a large saucepan over medium-high heat. Add lamb and car­rots and cook for 5 min­utes. Add tomato paste. Add stock and Worces­ter­shire sauce. In­crease heat to high. Bring to the boil. Sim­mer for 2 hours or un­til lamb is ten­der. Stir in rose­mary, sea­son with salt and pepper. Re­move from heat. Pre­heat oven to 200°C/180°C. Lightly grease ce­ramic pie dish and line base and sides of with 1 sheet of pas­try. Bake for 10 min­utes. Re­move and di­vide lamb mix­ture be­tween pas­try cases. Place pas­try sheets over fill­ing. Trim. Press edges to­gether with a fork to seal. Prick top of pas­try with a fork. Brush with egg. Bake for 30 min­utes or un­til colour turns golden. Best to serve in 5 min­utes. By chef Prem K Po­gakula, The Im­pe­rial

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