Spicy Lamb Pie

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.