Recipe: Lamb curry pot pies

By , 10 August 2016

Lamb curry pot pies.

Serve with Cinsaut.

Comfort food of the highest order.

Serves 4

Vegetable oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 piece ginger, grated
½ tsp dried chilli flakes (optional)
2 tbsp medium curry powder
1 tsp ground cumin
1 tsp ground coriander
600g lamb stewing meat
1 tin (420g) chopped tomatoes
1 cup beef stock or water
Salt and pepper to taste
1 tbsp chutney
Flour, for rolling out pastry
250g puff pastry
1 egg, lightly beaten

Heat a little oil in a heavy-based saucepan and gently fry onions, garlic, ginger and spices for a few minutes or until lightly golden brown. Add lamb and brown all over. Add tinned tomatoes and stock and bring to a simmer. Cover with the lid and cook over low heat for about tw hours or until meat is tender and sauce is slightly reduced. Season with salt, pepper and chutney and remove from heat to cool.

Pre-heat oven to 200°C. Fill 4 individual ramekins with lamb curry and set aside. Lightly dust a clean working surface with flour and roll out puff pastry to ½ cm in thickness, and using one of the ramekins, cut out 4 lids to fit. Carefully place lids on top of curry, pressing down the edges to seal. Make a small incision in the centre to create a vent for steam to escape when baking. Brush top of pastry with egg wash and place in oven for about 20 minutes or until pastry is puffed and golden brown. Remove from oven and serve.

Wine pairing:
Pepper and spice will increase the perception of fruit but also the perception of alcohol – wines high in alcohol becoming warm at the back of the throat. Go for a juicy, fresh red – a lightly wooded Pinotage or Cinsaut should both work well.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.


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