Lamb madras pot pies

Lamb madras pot pies


Lamb madras curry meets pot pies in this pure comfort food recipe by Marion Grasby.

The ingredient of Lamb madras pot pies

  1. 5cm-piece ginger, peeled, coarsely chopped
  2. 8 garlic cloves, peeled
  3. 1 tablespoon garam masala
  4. 1 teaspoon fennel seeds
  5. 1/2 teaspoon chilli powder
  6. 2 teaspoon sweet paprika
  7. 3 tablespoons ghee or vegetable oil
  8. 2 onions, thinly sliced
  9. 1kg boneless lamb shoulder, trimmed, cut into 3cm cubes
  10. 300ml coconut milk
  11. 100g tamarind puree
  12. Chopped fresh coriander leaves, to serve
  13. 6 potatoes (about 1kg), peeled, cut into chunks
  14. 100ml coconut milk
  15. 1 teaspoon turmeric

The instruction how to make Lamb madras pot pies

  1. Place the ginger, garlic, garam masala, fennel seeds, chilli powder, paprika and 2 tbs water in a food processor and process until a fine paste forms. Set aside.
  2. Heat the ghee or oil in a large saucepan over medium heat. Cook the onion, stirring, for 10 minutes or until golden and softened. Add the spice paste and cook, stirring, for 2 minutes or until aromatic. Add the lamb and cook for 3-4 minutes or until the lamb is starting to brown. Add the coconut milk and tamarind. Stir until combined. Reduce heat to low. Cover and cook for 30 minutes.
  3. Remove the lid and simmer, stirring occasionally, for a further 1 hour or until the lamb is fork-tender and the sauce has thickened. Season with salt.
  4. Meanwhile, to make the potato topping, place the potato in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until soft. Remove from heat. Drain the potatoes, then return to the pan. Add the coconut milk and turmeric. Mash until smooth. Season with salt.
  5. Preheat the grill on high. Divide the lamb mixture evenly among six 375ml (1 1/2 cup) ovenproof dishes. Cover each with potato topping. Place pies on a tray lined with foil. Cook under the grill for 10 minutes or until golden. Sprinkle with coriander and serve.

Nutritions of Lamb madras pot pies

calories: 552.568 calories
calories: 35 grams fat
calories: 21 grams saturated fat
calories: 26 grams carbohydrates
calories: 31 grams protein
calories: NutritionInformation

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