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Indian lamb pie with pumpkin topping
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Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
135 minutes
Ingredients:
  • Melted butter, to grease
  • 28.00 gm tikka masala curry paste
  • 600g diced lamb
  • 1 brown onion, chopped
  • 60ml (1/4 cup) water
  • 1 400g can Italian diced tomatoes
  • 70g (1/4 cup) skim-milk natural yoghurt
  • 62.50 ml chopped fresh coriander
  • 300g piece Queensland blue pumpkin, deseeded, peeled, cut into large chunks
  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 1 egg, lightly whisked
  • Salt & freshly ground black pepper
  • Skim milk, to glaze
Instructions:
  • Preheat your oven to 200°C. Lightly coat a shallow 1.5L (6-cup) ovenproof dish with the melted butter.
  • Mix together the tikka masala paste and lamb in a large bowl. Let it sit. In a medium non-stick saucepan, combine onion and water. Cover and bring to a boil over medium heat. Simmer on low heat, covered, for 3-4 minutes until the onion is soft.
  • Turn up the heat to medium-high. Add half of the lamb to the onion mixture and cook, stirring, for 2-3 minutes until it is evenly browned. Transfer the lamb to a bowl. Cook the remaining lamb in the same way. Put all the lamb and onions back in the pan, then add tomatoes and yogurt. Mix well. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 1 hour, stirring occasionally, until the lamb is tender. Stir in the coriander and transfer the mixture to a greased dish.
  • Boil pumpkin in salted water until tender. Drain and mash in a large bowl until smooth. Sift flours over the top, add egg, salt, and pepper. Stir well to form dough. Pat dough into a 1cm-thick disc on a floured surface, then use a pastry cutter to make 8 discs.
  • Lay out pumpkin discs on top of the lamb mixture, making sure not to overlap them. Gently brush with a bit of milk. Bake in a preheated oven until the top turns a beautiful golden brown, about 25-30 minutes.

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