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Spicy Lamb Pie Recipe

Spicy Lamb Pie

Red Meat


Total Time : Serves 6
Medium

HOW TO PREPARE Spicy Lamb Pie Recipe

In a medium pan, melt half Butter and half Olive Oil and fry Lamb pieces until golden brown, remove and set aside, in the same pan, fry Onions, and Garlic and Ginger until softened. Mix all ingredients of the korma paste in food processor then Add Almonds and Korma paste to the Onions and sauté for 3-5 minutes.

Return meat to the pan and add MAGGI Chicken Stock, water and Yogurt and simmer uncovered for 20 minutes.

Remove pan from heat, stir in Peas, Lemon Juice and Coriander leaves, and allow mixture to cool to room temperature.

Butter (or spray with a non stick vegetable/flour spray) the bottom and sides of a 20 cm wide cake tin and set aside. Set aside.

Dust a clean work surface with flour and roll out Puff Pastry and cut two circles from the dough. one should be around 35 cm wide to be used for bottom and sides, the second, about 25 to cover the top.

Place the bigger pastry on the bottom of the greased pan, making sure to cover the sides. Using a fork make small holes in the pastry, fill with the cooled meat mixture, cover the pan with the second (smaller pastry) and seal the edges. Place in the fridge for at least half hour for the pastry to harden up.

Preheat oven to 180 degrees C. and place rack on the bottom level.

Brush pastry with beaten Egg and bake for 35-40 minutes, or until top is golden brown.

Remove and serve hot with Salad and Yogurt.

Nutritional Information For Spicy Lamb Pie Recipe

Per Portion of 300g

Energy : 1061.00 Kcal
Protein : 37.00 g
Carbohydrate : 77.00 g
Fats : 69.00 g

Your Grocery List

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 600 g lamb, fillet, roughly cut
  • 1 medium red onion or 120 g, thinly sliced
  • 3 cloves garlic, crushed
  • 1 tablespoon fresh ginger, grated
  • ½ cup flaked almond or 50 g, toasted
  • To prepare korma paste:

  • 2 teaspoons grated ginger
  • 1 tablespoon garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon almond powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 2 pieces bay leaves
  • ½ teaspoon ground cloves
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • ½ cup water or 125 ml, hot
  • ½ cup yoghurt or 100 g
  • 1 cup frozen green peas or 150 g
  • 2 tablespoons lemon juice
  • ½ cup coriander leaves or 25 g
  • 2 tablespoons all purpose flour
  • 2 packets puff pastry or 800 g
  • 1 large egg, lightly beaten

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