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Is there anything more comforting than a home baked pie? We think it would take a lot to beat, so we've teamed up with Cygnet Kitchen to bring you this exclusive curried lamb recipe for you to prepare and enjoy!
For the curry paste*
- 1 bunch of fresh coriander
- 1 red chilli, seeded, chopped **
- 2 gloves garlic, peeled and chopped
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 1 teaspoon black peppercorns, roughly ground
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- a pinch of salt
- 2 tablespoons of tomato puree
For the pie
- 1.2kg boneless leg of lamb, medium diced***
- 2-3 tablespoons plain flour
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 400g tinned chopped tomatoes
- 500ml beef or chicken stock
- 1 sheet of ready rolled puff pastry (230g approx)
- 2 teaspoons whole milk
- 1/2 teaspoon cumin seeds
For the coriander & mint chutney
- 140g Greek-style yoghurt
- 1/4 teaspoon ground cumin
- 1 green chilli, seeded and finely chopped
- 1 small bunch of fresh coriander, leaves only, finely chopped
- 1 small bunch of fresh mint, leaves only, finely chopped
- 1 tablespoon lemon juice, to taste
- pinch of sugar to taste
3 hours plus cooling. The pie filling can be made a day ahead and stored in the fridge in an airtight container until needed.
Make the curry paste by adding the fresh coriander, chillies, garlic, spices and salt to a food processor and blend until you have a smooth paste. Add the tomato puree and blend briefly again to mix.
To cook the lamb, toss the diced pieces in the flour, shaking off any excess. Heat the vegetable oil in a casserole pan over a medium heat and cook the lamb in batches until well browned. Remove the lamb onto a plate.
Add the chopped onion to the same pan and cook over a low heat for around 10 minutes or until soft and translucent. Then add the curry paste to the pan, stirring continually and cook for 1-2 minutes until fragrant.
Return the lamb to the pan, along with the chopped tomatoes and stock. Turn up the heat to medium and bring to the boil. Reduce heat and allow to simmer, covered for 1½ hours. Remove lid and simmer gently for a further 30 minutes or until the meat is tender. Season with salt & pepper and transfer to a 26cm (1.5 litre), pie dish. Leave to cool.
Preheat the oven to 220C / 200C fan / Gas 6.
Place the puff pastry sheet over the filling in the pie dish, press around the edge with a fork to seal and trim off any excess. Brush the pastry with a little milk and sprinkle over the cumin seeds.
Place the dish on an oven tray and bake for 30 minutes or until the pastry is golden brown.
Meanwhile make the chutney by combining the ingredients in a small bowl and season to taste.
Serve the pie with the chutney and fresh herb and baby leaf salad.