Lamb curry pie

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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.

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