Recipe

Tikka lamb and potato pie

This crispy lamb and potato pie channels traditional Indian tikka spices to create a deliciously warming family-sized pie. Serve with fresh greens for a tasty and nutritious dinner.

Nov 29, 2014 1:00pm
  • 15 mins preparation
  • 1 hr cooking
  • 2 hrs marinating
  • Serves 4
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Ingredients

Tikka lamb and potato pie
  • 650 gram lamb neck chops, fat trimmed, cut into 3cm pieces
  • 1/2 cup bought tikka curry paste
  • 2汤匙蔬菜或花生油
  • 1 medium brown onion, coarsely chopped
  • 2 clove garlic, crushed
  • 3 teaspoon mustard powder
  • 2 small potatoes, cut into 2cm pieces
  • 1 medium swede, cut into 2cm pieces
  • 1 small carrot, thickly sliced
  • 1 1/3 cup coconut cream
  • 1/3 cup chopped coriander
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 1 teaspoon cumin seeds
  • mixed salad, to serve

Method

Tikka lamb and potato pie
  • 1
    Place lamb in a shallow glass dish. Add half the curry paste. Mix well. Cover with plastic food wrap. Chill 2 hours to marinate.
  • 2
    Heat oil in a 24cm (top measurement) heavy-based oven-proof frying pan. Cook lamb, in batches, 5 minutes, or until seared all over. Transfer to a heatproof plate.
  • 3
    Add onion to pan. Cook, stirring, 2 minutes. Add garlic, remaining curry paste and mustard. Cook, stirring, 1 minute, or until fragrant.
  • 4
    Add vegetables. Cook, stirring, 5 minutes. Add lamb and cream. Bring to the boil. Reduce heat. Simmer, uncovered, 20-25 minutes, or until lamb is tender Remove from heat. Stir coriander into lamb mixture.
  • 5
    Preheat oven to 200°C (180°C fan-forced). Place pastry over filling. Press edges to seal. Trim excess pastry. Brush with egg; sprinkle with cumin seeds. Bake 15-20 minutes, or until pastry is puffed and golden brown. Remove from oven. Serve with salad.

Notes

Use sesame seeds instead of cumin seeds. Try beef instead of lamb. Use green curry paste.

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