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Slow-cooked lamb vindaloo pies recipe
Slow-cooked lamb vindaloo pies recipe
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Prep Time:
25 minutes
Cook Time:
160 minutes
Total Time:
185 minutes
Indulge in Marion Grasby's aromatic vindaloo lamb pies with tender meat and homemade spice paste for an explosion of Indian flavors.
Ingredients:
  • 36.80 gm vegetable oil
  • 2 brown onions, finely chopped
  • 2 tsp yellow mustard seeds
  • 1kg boneless lamb shoulder or leg, excess fat trimmed, cut into 3cm pieces
  • 4 tomatoes, coarsely chopped
  • 16.00 gm brown sugar
  • 2 fresh or dried bay leaves
  • 80ml (1/3 cup) white vinegar
  • 2 sheets frozen shortcrust pastry, just thawed
  • 2 sheets frozen puff pastry, just thawed
  • 2 egg yolks, lightly whisked
  • Bought tomato chutney, to serve
  • 5cm-piece fresh ginger, peeled, coarsely chopped
  • 8 garlic cloves, coarsely chopped
  • 2 long fresh green chillies, coarsely chopped
  • 20.00 ml garam masala
  • 5.00 gm sweet paprika
  • 1 tsp chilli powder (or to taste)
  • 1 tsp ground turmeric
Instructions:
  • Create a flavorful spice paste by blending all the ingredients with 2 tablespoons of water in a food processor until smooth. Add more water, one tablespoon at a time, if needed to facilitate blending.
  • In a large heavy-based saucepan over medium-high heat, swirl oil. Add onion and a pinch of salt. Sauté for 10 minutes until softened. Toss in mustard seeds for 1 minute. Mix in spice paste and cook for 1 minute until fragrant.
  • Sear the lamb for 4 minutes until it begins to slightly brown. Next, combine the tomato, sugar, bay leaves, cinnamon, vinegar, and 60ml (1⁄4 cup) water in the pot. Reduce heat to low, partially cover with a lid, and simmer for 2 hours, stirring occasionally, until the lamb is tender and the sauce thickens. Season to taste and let it cool completely.
  • 1. Preheat the oven to 200C/180C fan forced. 2. Cut each pastry sheet into 4 squares and line eight 8cm pie tins with the shortcrust squares. 3. Fill each tin with the lamb mixture, then top with puff pastry squares. 4. Press the edges together and trim any excess pastry using a sharp knife. 5. Seal the pies by pressing the edges with a fork. 6. Brush each pie with egg yolk and transfer to a large baking tray. 7. Bake for 20 minutes or until the pastry is golden. 8. Serve with chutney.

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