Name: Tikka lamb and potato pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 650 gram lamb neck chops, fat trimmed, cut into 3cm pieces; 1/2 cup bought tikka curry paste; 2 tablespoon vegetable or peanut oil; 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

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.

Serves 4

Prep

15M

Cook

Marinate

Total

1H 15M

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Ingredients

650 gram lamb neck chops, fat trimmed, cut into 3cm pieces

1/2 cup bought tikka curry paste

2 tablespoon vegetable or peanut oil

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

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.

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

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