Curried Lamb Pot Pies
2 hours 5 minutes
2 Tbsp extra virgin olive oil
2 onions, diced
2 carrots, diced
600g lamb shoulder, cut into inch (2.5cm) cubes
1/2 cup red wine- 1 cup beef stock
2 Tbsp tomato paste
1/4 cup plain flour
6 sheets of frozen puff pastry, thawed
1 egg, lightly beaten
You'll need 6 x 375ml (1 1/2-cup) ovenproof dishes
Rub 1 Tbsp olive oil and the Durban Curry Rub onto lamb cubes and set aside.
Heat olive oil over medium heat in a cast-iron pot or heavy-duty saucepan, add onions and cook for 4-5 minutes until translucent. Turn heat up to medium-high, add lamb and toss until browned on each side, approx 5 minutes.
*Depending on size of the pot this may take 2 or 3 batches.
Add the carrots to the pot and cook down for 5 minutes. Add tomato paste and flour and stir until coated. Then add wine and stock and simmer for 10 minutes, lid off.
Reduce heat to low simmer, add the Classic Caramelised Splash Balsamic Vinegar and cover with lid and cook until lamb is tender, approx 2 hours. If too much liquid, simmer uncovered until liquid reduces.
Meanwhile, preheat oven to 220C.
Cut out 6 lids lay overtop each dish. Using a fork press pastry onto along side of dish. Brush with egg.
Cook until pastry is puffing and browned, approx 15 minutes (or as per puff pastry information).