Name: Rogan josh lamb pie with coriander chutney
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: Rogan josh lamb pie; 1 kilogram diced lamb shoulder; 1/3 cup (50g) plain (all-purpose) flour; 2 tablespoon vegetable oil; 2 medium brown onions (300g), sliced thinly; 1/2 cup (135g) rogan josh curry paste; 410 gram can diced tomatoes; 2 cup (500ml) salt-reduced beef stock; 1 (sheet) puff pastry; 2 teaspoon milk; Corriander chutney; 1/4 teaspoon cumin seeds; 1 tablespoon lemon juice; 1 teaspoon sugar; pinch ground cumin; 1 fresh long green chilli, chopped coarsely; 1 cup firmly packed fresh coriander leaves; 1 cup firmly packed fresh mint leaves; 1/2 cup (140g) thick yoghurt

Ingredients

Rogan josh lamb pie

1 kilogram diced lamb shoulder

1/3 cup (50g) plain (all-purpose) flour

2 tablespoon vegetable oil

2 medium brown onions (300g), sliced thinly

1/2 cup (135g) rogan josh curry paste

410 gram can diced tomatoes

2 cup (500ml) salt-reduced beef stock

1 (sheet) puff pastry

2 teaspoon milk

Corriander chutney

1/4 teaspoon cumin seeds

1 tablespoon lemon juice

1 teaspoon sugar

pinch ground cumin

1 fresh long green chilli, chopped coarsely

1 cup firmly packed fresh coriander leaves

1 cup firmly packed fresh mint leaves

1/2 cup (140g) thick yoghurt

Method

1.Toss lamb in flour; shake away excess. Heat oil in large saucepan; cook lamb, in batches, until well browned. Remove from pan.

2.Add onion to same pan; cook, stirring, until softened. Add paste to pan; cook, stirring, until fragrant. Return lamb to pan with undrained tomatoes and stock; bring to the boil.

3.Reduce heat; simmer, covered, 1½ hours. Simmer, uncovered, about 30 minutes or until tender. Season to taste; cool.

4.Preheat oven to 220°C/425°F.

5.Spoon curry into 24cm (9½-inch) pie dish (1.5-litre/6-cup). Score pastry in criss-cross pattern. Place pastry over filling; trim edge.

6.Brush pastry with milk, sprinkle with seeds. Place on oven tray; bake, uncovered, about 30 minutes or until browned.

7.Meanwhile, make coriander chutney. Blend cumin seeds, sugar, cumin, chilli, corriander, mint and yoghurt until smooth. Season to taste.

8.Serve pie with chutney.

Ask the butcher for lamb shoulder, as what is sold as diced lamb is sometimes from the leg and will not be as tender.
Note

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Ingredients

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