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Cardamom Lamb Curry Pie July 23, 2011

Posted by andrewescott in Recipes.
Tags: , , ,
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This course from the pie dinner was based largely on a curry recipe from Camellia Panjabi’s 50 Great Curries of India. It is a rather liquid curry, so to make it into a pie, a fair quantity of rice was prepared in the rice cooker, and a couple of spoonfuls of rice was placed in the bottom of each ramekin, followed by curry, followed by more rice, and then topped with puff pastry embedded with a sprinkling of caraway seeds.

Ingredients

  • 1kg lamb pieces
  • 1/2 cup full-fat yoghurt
  • 35 green cardamoms
  • 1/2 cup vegetable oil
  • 2 teaspoons ground black pepper
  • 1 teaspoon tumeric powder
  • 1 teaspoon chilli powder
  • 2 teaspoons coriander powder
  • 3 medium tomatoes (not too ripe)
  • salt
  • water

Method

  1. Grind the whole cardamoms in a spice grinder until they become a fine powder. Add pepper to this, plus a little water to make a paste, and set aside.
  2. Finely chop the tomatoes, and set these aside. Also, chop the lamb into cubes, to get them ready.
  3. Heat the oil in a large pot over low heat, then fry the spice paste for 2-3 minutes. Add the meat, tumeric, chilli and coriander powders, and gently brown the meat for a full 10 minutes. Keep heat low and stir frequently to prevent spices from burning. Add some water if necessary.
  4. Add yoghurt, tomatoes and salt to taste and continue to cook for a further 5 minutes.
  5. Add 1-2 cups of water, cover, and reduce to a very low heat, leaving the pot to simmer until the meat is tender. But keep an eye on it to avoid boiling over.
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Comments»

1. frugalfeeding - July 24, 2011

Lamb curry pie sounds amazing. Really good idea!

2. Karen - July 24, 2011

I wish I belonged to your club. It’s a shame that you are half way round the world. I’ll make the recipe and pretend.

3. Pie | Melbourne Recipe Club - September 22, 2013

[…] main course, Andrew served up a cardamom curry pie with sides of fried cabbage and beans with […]


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