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Ingredients 27 items

  • 2 tablespoons butter
  • 2 tablespoons Olive oil
  • 600 g Lamb, fillet
  • 1 medium Red onion
  • 3 cloves Garlic
  • 1 tablespoon fresh ginger
  • 1 cup Flaked almond
  • To prepare Korma Paste:
  • 2 teaspoons grated ginger
  • 1 tablespoon Garlic
  • 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
  • 1 teaspoon ground cloves
  • 2 cubes MAGGI Chicken Stock
  • 1 cup Water
  • 1 cup yoghurt
  • 1 cup frozen green peas
  • 2 tablespoons lemon juice
  • 1 cup Coriander leaves
  • 2 tablespoons All purpose flour
  • 2 packets Puff pastry
  • 1 large Egg

How to prepare

  1. Mix all ingredients of the korma paste in a food processor then add Almonds and Korma paste to the Onions and sauté for 3-5 minutes.
  2. Return meat to the pan and add MAGGI Chicken Stock, water and Yoghurt and simmer uncovered for 20 minutes.
  3. Remove pan from heat, stir in Peas, Lemon Juice and Coriander leaves, and allow mixture to cool to room temperature.
  4. 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.
  5. Dust a clean work surface with flour, 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.
  6. 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.
  7. Preheat oven to 180 degrees C. and place rack on the bottom level.
  8. Brush pastry with beaten egg and bake for 35-40 minutes, or until the top is golden brown.
  9. Remove and serve hot with Salad and Yoghurt.

Nutritional informations

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