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Saturday, March 17, 2012

Lamb Curry Meat Pie w/ Minted Pea Smash


3/4 LBS Lamb Boneless Top Round, cut into 1 inch chunks
3 Cloves Garlic, minced
1/2 White Onion, roughly chopped
Spices: 1/2 TSP Turmeric, 1/2 TSP Cumin, 1/2 TSP Ginger
1/4 Cup Fresh Cilantro, chopped
1 TBS Red Curry Paste
2 Organic pre-made frozen pie crusts
3 Yukon Gold Potatoes
1 1/2 Cup Fresh Peas
1 Bunch of Mint
Olive Oil

Cut Lamb into 1 inch chunks & rub with spices, add a splash of olive oil to even the mixture
In skillet, sauté garlic, onion until translucent in olive oil, adding in lamb and spices mixture continue to stir until cooked
Chicken broth can be added as needed to keep sauce thick
Pie crust and assembly:

Cut pie “tops” by placing ramekin onto crust and outline with knife
Create the pie crust with remaining scraps of pie dough
Boil potatoes until cooked, drain
Place chopped potatoes and lamb mixture, into each ramekin, cover with pie dough tops and pierce 3 vent slits
Bake at 400 for 45 minutes, or until golden brown
Minted Pea Smash Topping:

Cook 1 1/2 cup fresh peas, drain
In food processor add one bunch mint and a splash of olive oil, blend
Toss 2 TBS mint mixture with cooled peas and smash slightly with fork


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