Lamb curry pot pies

Lamb curry pot pies 2

After the whirlwind that was the past week, I need major comfort food to indulge in. Enter lamb curry pot pies. They may be small, but they’re packed with meaty curry goodness with a delicious puff pastry pie crust to round it off. Come on weekend … let’s lounge around.

Lamb curry pot pies 1


1 teaspoon garlic

2 onions, chopped

500 g lamb (I used chops)

Handful of cubed butternut

500 ml mutton stock

50 g tomato paste

1 teaspoon chilli flakes

1 teaspoon turmeric

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

1 tablespoon garam masala

250 ml water

1 roll store-bought puff pastry

1 egg


  1. Saute the garlic and onion in a splash of oil. Once the onion turns translucent, brown the lamb.
  2. Add the chilli, turmeric, ginger, cinnamon, cumin, coriander an paprika and fry for around 2 minutes.
  3. Add the garam masala, butternut, tomato paste and mutton stock and water, and bring to a boil.
  4. Simmer for about an hour. Pull apart the meat with two forks and remove all bones.
  5. Place the lamb into ramekins and cover with blocks of rolled-out puff pastry.
  6. Whisk the egg and brush over the pastry. Bake for 30 minutes or until golden brown.
  7. Serve hot with a spinach and tomato salad.

5 thoughts on “Lamb curry pot pies

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