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Recipe of the Day: Curried Mutton Pie



This recipe for curried mutton pie is made a lot easier by using store-bought pastries instead of homemade.

Sheep pie with curry

curried mutton pie
Curried mutton pie. Image: iStock

ingredients

  • 1.4 kg boneless lamb or sheep shoulder
  • vegetable oil
  • 2 onions, chopped
  • 1 teaspoon garlic, grated
  • 1 teaspoon ginger, grated
  • 1 heaped tablespoon madras curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 2 cans of 400 g peeled tomatoes
  • 300 g potatoes, cut into 1 cm cubes and cooked
  • 10 g unsalted butter
  • 800 g puff pastry
  • 1 egg, beaten

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instructions:

  1. Preheat the oven to 220C/fan 200C/gas 7.
  2. Place the lamb/mutton shoulder on a roasting tray and roast for 25 minutes until golden brown. Lower the oven to 150C/fan 130C/gas 2.
  3. In a large skillet over medium heat, add 1 tablespoon of vegetable oil and sauté the onion, garlic, ginger and a pinch of salt for 10-15 minutes until really soft.
  4. Add the spices and cook gently for a further 5 minutes, stirring frequently.
  5. Add the tomatoes, add the lamb/mutton (omit any fat) and top up with enough water to cover.
  6. Bring to the boil, put a lid on the pan and place in the oven for 2 hours.
  7. Remove the lamb from the liquid and let it cool completely. Skim off excess fat and let it reduce until smooth. let cool.
  8. Once cool, break the lamb into bite-sized pieces, discarding the fat and tendons.
  9. Mix with the potato and enough of the reduced sauce to be nice and spicy and season to taste.
  10. Preheat the oven to 220C/fan 200C/gas 7.
  11. Butter 6 cake tins or high ceramic ramekins of about 10 x 10 cm and roll out a block of dough to a thickness of 4 mm. Line each tin, leaving 2 cm.
  12. Roll out the remaining dough to a thickness of 4 mm, cut out 10 cm x 10 cm circles and score lightly into a diamond shape.
  13. Add the cold lamb mix to the parchment-lined baking tins and place the circles of dough on top. Brush the top with beaten egg and fold the overlaps over and squeeze.
  14. Make a small hole in the center of the lid to allow the steam to escape. Refrigerate for 30 minutes.
  15. To make the mango salad, toss all the ingredients together and season to taste.
  16. Bake for 30-35 minutes until deep golden brown, then remove from oven and let cool for 10 minutes before carefully removing from tin.

This recipe was found on olive maGazine.com

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