Just when you thought a slow-cooked lamb curry couldn't get any better, we put it in a pie.
INGREDIENTS
1.4kg boneless lamb shoulder, trimmed, cut into 3-4cm pieces
1/4 cup (75g) korma curry paste
2 tsp brown mustard seeds
2 red onions, chopped
3cm piece (15g) ginger, finely chopped
2 garlic cloves, finely chopped
1 long red chilli, seeds removed, finely chopped
1 carrot, halved, chopped
1 golden beetroot (about 350g), cut into 2cm pieces (substitute swede or extra carrots)
400g can chopped tomatoes
650ml coconut water or water
1/3 cup (50g) cornflour
1 egg, lightly beaten
1 quantity (500g) flaky ultimate savoury pastry (see below) or 500g store-bought shortcrust pastry
3 curry leaf sprigs, some leaves picked
LIME PICKLE GLAZE
1/3 firmly packed cup (80g) brown sugar
1/3 cup (110g) lime pickle (from Indian grocers and selected supermarkets)
ULTIMATE SAVOURY PASTRY
2 1/3 cups (350g) plain flour, plus extra to dust
1/2 tsp white pepper
100g salted butter, chopped
75g lard
2 tbs sour cream
1 1/2 tbs apple cider vinegar
METHOD
1.
For the pastry, combine flour, pepper and 1 tsp salt in a bowl. Toss through butter and lard. Using your fingers, rub into flour until it resembles coarse crumbs, leaving some larger pieces. Make a well in the centre. Combine sour cream and vinegar, then for flaky pastry add 2 tbs iced water, or for firm pastry add 2 tbs boiling water. Add to dry ingredients, then, using a small knife, cut together to form a dough. Transfer to a work surface lightly dusted with flour and knead into a ball. Enclose in plastic wrap and chill for at least 30 minutes to rest.
2.
For the pie, place lamb in a large bowl with curry paste and mustard, and turn to coat. Heat a large frypan over high heat. In 2 batches, cook the lamb, turning, for 4-5 minutes or until browned. Transfer to a casserole with a lid. Repeat with remaining lamb. Return pan to heat and add onion, ginger, garlic, chilli, carrot and beetroot. Cook, stirring, for 2-3 minutes or until warmed through.
3.
Transfer to casserole along with tomatoes and coconut water, if using (coconut water can be replaced with water). Place over medium heat and bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, for 1 hour 20 minutes, then remove the lid and cook, stirring occasionally, for a further 40 minutes or until liquid is reduced.
4.
Place cornflour in a small bowl and gradually add 1/2 cup (125ml) cooking liquid, stirring until smooth. Return the cornflour mixture to the casserole and cook, stirring, for 3-4 minutes or until thickened. Chill.
5.
For the glaze, place sugar, lime pickle and 1/3 cup (80ml) water in a saucepan over medium heat, stirring to dissolve sugar. Bring to the boil, then set aside.
6.
Preheat oven to 200°C.
7.
Brush edge of a 1.5L-capacity 5cm-deep pie dish with egg. Roll out pastry to a 5mm-thick oval. Add lamb mixture to dish, then top with pastry, pinching edges to seal and trimming excess. Chill for 10 minutes to firm up.
8.
Cut a few crosses into pastry to allow air to escape. Place on a baking tray and bake for 45 minutes or until golden. Brush pie with a little glaze, then bake, brushing with glaze every 5 minutes and adding curry leaves for the final 5 minutes of cooking, for a further 15 minutes or until golden and sticky. Serve warm, topped with salt flakes.