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Lamb madras pot pies
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Marion Grasby's comforting fusion: Lamb Madras Curry Pot Pies.
Ingredients:
  • 5cm-piece ginger, peeled, coarsely chopped
  • 8 garlic cloves, peeled
  • 20.00 ml garam masala
  • 1 tsp fennel seeds
  • 1/2 tsp chilli powder
  • 5.00 gm sweet paprika
  • 60.00 ml ghee or vegetable oil
  • 2 onions, thinly sliced
  • 1kg boneless lamb shoulder, trimmed, cut into 3cm cubes
  • 300ml coconut milk
  • 100g tamarind puree
  • Chopped fresh coriander leaves, to serve
  • 6 potatoes (about 1kg), peeled, cut into chunks
  • 100ml coconut milk
  • 1 tsp turmeric
Instructions:
  • Combine ginger, garlic, garam masala, fennel seeds, chili powder, paprika, and 2 tablespoons of water in a food processor. Blend until a smooth paste is formed. Reserve for later use.
  • In a large saucepan over medium heat, heat ghee or oil until shimmering. Sauté onion for 10 minutes until golden and softened. Stir in the spice paste and cook for 2 minutes until fragrant. Add lamb and cook for 3-4 minutes until lightly browned. Pour in coconut milk and tamarind, stirring well. Reduce heat to low, cover, and simmer for 30 minutes.
  • Uncover and simmer the lamb, stirring occasionally, for an additional hour or until the meat is fork-tender and the sauce has thickened. Season with salt to taste.
  • To prepare the potato topping, boil the potato in a large saucepan until soft. Drain and return to the pan. Mix in coconut milk, turmeric, and mash until smooth. Season with salt to taste.
  • Preheat the grill on high. Divide the lamb mixture into six 375ml (1 1/2 cups) ovenproof dishes, then top each with potato topping. Place pies on a foil-lined tray and grill for 10 minutes until golden. Garnish with coriander before serving.

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