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