CURRIED LAMB POT PIES

Preparation time 20 mins plus 20 mins cooling Cooking time 3 hours Serves 4

1kg lamb shoulder, cut in 2cm pieces

1/3 cup plain flour

2 Tbsp vegetable oil

2 onions, thinly sliced

2 carrots, roughly chopped

450g jar rogan josh paste

400g can diced tomatoes

2 cups beef stock

2 sheets puff pastry

1 free-range egg, lightly whisked

2 tsp nigella seeds

1/2 tsp coriander seeds, roughly crushed

SPICED CORIANDER YOGHURT 1/2 cup Greek-style yoghurt

1 tsp caster sugar

1/2 tsp ground cumin

1 Tbsp lemon juice

1 long green chilli, finely chopped 1 cup coriander leaves, finely chopped, plus extra sprigs, to serve 3/4 cup mint leaves, finely chopped

STEP 1 Toss lamb in flour, shaking off excess. Heat oil in a large flameproof casserole dish on high and cook lamb, in batches, for 4-5 minutes, turning, until well browned. Remove from pan (keeping any excess oil in pan).

STEP 2 Cook onion and carrots in same pan for 3-4 minutes, until softened. Add rogan josh paste and cook, stirring, for 1-2 minutes, until fragrant. Add tomatoes and stock, return lamb to pan and bring to the boil. Reduce heat to low and simmer, covered, for 11/2 hours. Remove lid and simmer for 30 minutes, until slightly thickened. Cool for 20 minutes. STEP 3 Preheat oven to 200°C fan-forced (220°C conventional). Put 4 x 11/2-cup ramekins on an oven tray. With ramekin tops as a guide, cut out 4 pastry circles. Divide lamb mixture between ramekins and top with pastry rounds, pressing edges to seal. Brush tops with egg and cut a steam hole in middle of each pie. Sprinkle with seeds. Bake for 15-20 minutes, until pastry is golden and puffed.

STEP 4 Meanwhile, for the spiced coriander yoghurt, combine all ingredients in a bowl and stir until combined. Serve pies with yoghurt.