Curry Lamb Pie

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This rich and hearty family pie is guaranteed to please even the toughest critic.

The ingredient of Curry Lamb Pie

• 2 tablespoons olive oil
• 1kg diced lamb
• 2 brown onions chopped
• 1 4 cup korma curry paste
• 3 4 cup massel beef stock
• 1 1 2 sheets frozen ready rolled shortcrust pastry partially thawed
• 1 egg lightly beaten
• 1 1 2 sheets frozen ready rolled puff pastry partially thawed

The Instruction of curry lamb pie

• heat 1 tablespoon oil in a large saucepan over high heat cook lamb in batches stirring for 3 minutes or until browned adding more oil if necessary transfer to a bowl reduce heat to medium add remaining oil onion and curry paste to pan cook stirring for 2 to 3 minutes or until soft
• return lamb and juices to pan add stock bring to the boil reduce heat to low simmer covered for 1 hour remove cover simmer stirring occasionally for a further 20 minutes or until lamb is tender and gravy is thickened slightly allow to cool transfer to an airtight container refrigerate overnight
• preheat oven to 180u00b0c lightly grease a 3cm deep 17cm x 27cm base slab pan line with shortcrust pastry sheets trim excess pastry using a fork pierce pastry base 6 times dont pierce all the way through freeze for 10 minutes or until firm line pastry case with baking paper two thirds fill with baking beans or uncooked rice bake blind for 10 minutes remove paper and beans bake for a further 10 minutes or until light golden allow to cool
• spoon chilled lamb mixture into pastry case brush edges with egg place puff pastry over filling pressing edges to seal trim excess pastry and use to decorate pie top brush top with egg bake for 30 to 35 minutes or until pastry is golden serve

Nutritions of Curry Lamb Pie

calories: 756 435 calories
calories: 49 grams fat
calories: 19 grams saturated fat
calories: 35 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 41 grams protein
calories: n a
calories: 889 03 milligrams sodium
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calories: nutritioninformation