ROB'S LAMB CURRY PIE
This pie is made from leftover roasted leg or shoulder of lamb. In fact, I specifically roast the lamb to make this dish. I think there is no better way to to use lamb leftovers.
Provided by Rob Hudgins
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 8
Number Of Ingredients 24
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a large pie plate or baking dish.
- Place olive oil, garlic, ginger, curry paste, cilantro, cumin, turmeric, cayenne pepper, and cinnamon into the work bowl of a food processor, and process into a paste. Place the curry paste into a large mixing bowl, and stir with red onions, eggplant, celery, and red bell pepper to coat all the vegetables with curry mixture. Turn the vegetables into a large skillet over medium heat, and cook and stir until the vegetables are tender, about 7 minutes. Stir in the cooked lamb, and cook and stir until the lamb is hot and coated with spice mixture, 2 to 3 more minutes. Turn off the heat under the skillet.
- Heat milk, butter, and wine in a saucepan over medium heat until the mixture is hot but not boiling, and the butter is melted. Whisk 3 tablespoons of flour into the hot milk mixture, and cook, whisking constantly, until the sauce has thickened. Turn the heat under the skillet of lamb and vegetables to medium, and cook and stir until hot, about 2 minutes; pour the sauce into the lamb and vegetables, and stir to combine. Season to taste with salt, and pour the hot filling into the prepared pie plate.
- To make crust, mix together 1 cup flour, 1/2 teaspoon of salt, and curry powder in a bowl until thoroughly combined. Cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle with water, and stir gently until the dough just comes together. Form into a rough ball, place on a floured work surface, and roll out into a crust to fit the pie dish. Lay the crust over the dish and lamb filling, crimp it to the dish with a fork, and cut several slits in the top of the crust.
- Bake in the preheated oven until the crust is golden brown and the filling is hot, about 35 minutes. Let cool 7 to 10 minutes before serving.
Nutrition Facts : Calories 518.4 calories, Carbohydrate 23.4 g, Cholesterol 93.2 mg, Fat 34.2 g, Fiber 2.3 g, Protein 26 g, SaturatedFat 12.3 g, Sodium 301.4 mg, Sugar 5.2 g
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Brandie Pitts
[email protected]This pie was amazing! The lamb was so tender and the curry sauce was so flavorful. The crust was also perfect. I will definitely be making this again.
Kheem Warderz
[email protected]I'm not a fan of lamb, but my husband is. I made this pie for him and he loved it! The lamb was tender and the curry sauce was delicious. I'll definitely be making this again, even though I don't like lamb.
Kantar Chambugong
[email protected]This pie was a bit of a disappointment. The lamb was tough and the curry sauce was bland. I won't be making this again.
Cindy Mavraganis
[email protected]I'm always looking for new lamb curry recipes, and this one is a winner! The lamb was tender and juicy, and the curry sauce was flavorful and aromatic. I will definitely be making this again.
Vella Rajput786
[email protected]This pie was a labor of love, but it was worth it! The lamb was fall-off-the-bone tender and the curry sauce was rich and flavorful. The crust was also perfect - flaky and golden brown.
Umer Farooq Sultani
[email protected]I'm not a huge fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised! The lamb was tender and flavorful, and the curry sauce was delicious. I'll definitely be making this again.
Gora Mattu
[email protected]I had high hopes for this recipe, but I was disappointed. The lamb was tough and the curry sauce was bland. I won't be making this again.
Ana Sandulache
[email protected]This pie was a bit too spicy for my taste, but my husband loved it. The lamb was tender and the crust was flaky, but the curry sauce was just too hot for me.
Porsha Turay
[email protected]I love this recipe! It's so easy to make and it always turns out perfectly. The lamb is always tender and the curry sauce is so flavorful. I highly recommend this recipe!
live&give
[email protected]This pie was absolutely delicious! The lamb was tender and juicy, and the curry sauce was rich and flavorful. The crust was also perfect - flaky and golden brown.
Sunday Emmanuel
[email protected]I was looking for a new lamb curry recipe and this one did not disappoint! The curry sauce was so flavorful and the lamb was cooked perfectly. I will definitely be making this again.
Sajib Khondokar
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit. The lamb is so tender and the curry sauce is so flavorful. I love that it's not too spicy.
Raper Rap
[email protected]I made this pie for my family and they loved it! The lamb was so tender and the curry sauce was delicious. The crust was also perfect.
Poggers Champers
[email protected]This lamb curry pie was a hit at my dinner party! The filling was flavorful and tender, and the crust was flaky and golden brown. I will definitely be making this again.