Lamb curry pie
Serves 6–8 as part of a festive table Preparation time: 30 minutes Cooking time: 3 hours, 30 minutes
• oil and butter for frying
• 2 onions, chopped
• 2 carrots, chopped
• 30ml cumin seeds
• 4 cardamom pods, crushed
• 30ml smoked dried chillies (or to taste)
• 30ml smoked paprika
• 1kg lamb shanks, sliced
• 15ml turmeric
• 30ml mild masala
• 2 cloves garlic, chopped
• 1 knob fresh ginger, peeled and chopped
• a handful fresh coriander (optional)
• 4 sheets phyllo pastry
• 30ml melted butter
1 Heat a little oil and butter in a large saucepan and fry the onions and carrots over low heat until glossy. Add the cumin, cardamom, chilli and paprika and cook over low heat until fragrant. Add the meat and stir through. Sprinkle the turmeric, masala, garlic and ginger over the meat. Put the lid on and simmer until it forms a thickish paste; stir through. Add water if necessary. Simmer gently until the meat is cooked and tender (about 3 hours).
2 Add the fresh coriander leaves to the meat and spoon into an ovenproof dish. Cool slightly; check the seasoning.
3 Brush each of the four sheets of phyllo with butter and stack them on top of each other. Fold into quarters and use a sharp knife to cut out a few shapes here and there along the edges (like you would with a paper snowflake). This step is optional but it looks lovely. Cover the pie with the dough and fold the excess dough over the edges. Brush the top of the pie with butter and bake for about 15 minutes or until golden-brown and crispy. Serve with yellow rice and tomato sambal.
Add a pinch of saffron to your rice while it’s cooking to get the golden colour and garnish with toasted almonds and pomegranate rubies for a festive look.