- 2 Tbsp extra virgin olive oil
- 2 onions, diced
- 2 carrots, diced
- 2 Tbsp Tweed Real Food Durban Earth Curry Rub
- 600g lamb shoulder, cut into inch (2.5cm) cubes
- 1/2 cup red wine
- 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.
Turn heat up to medium-high, add lamb and toss until browned, approx 5 minutes. (Depending on size of the pot this may take 2 or 3 batches)
Add all of the lamb, onions and carrot to the pot.
Add tomato paste and flour and stir until coated.
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.
Fill each oven-proof pot with lamb filling.
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).
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