Lamb, mint and pea pie
- 2 tbsp vegetable oil
- 2 lb lamb shoulder, cubed into 1" pieces
- 2 tbsp flour
- 2 medium onions diced
- 2 medium carrots, peeled and diced
- 2 cloves garlic, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp chili power
- 1/2 tsp ground tumeric
- 1/4 tsp pepper
- 1/8 tsp red chili flakes
- 3 tbsp tomato paste
- 1 cup orange juice
- zest of 1 orange
- 1 bay leaf
- 1/4 c chopped fresh mint
- 2 tbsp chopped fresh coriander
- 1/2 cup frozen peas
- 1 lb frozen puff pastry, thawed
Heat the oil in a large saute pan over medium high heat. Dredge the lamb pieces, a few at a time, and saute until browned. Do this in batches if necessary.
Remove the meat from the pan with a slotted spoon and set aside. Add the onion and carrot and saute until the onion is soft and translucent. Add the garlic, ginger, cumin, coriander, chili powder, turmeric, pepper, chili flakes and saute for 1 minute. Add the tomato paste and cook for 1 minute more. Add the orange juice, orange zest and bay leaf.
Return the lamb to the pan and simmer for 20 minutes, adding a little water if necessary. Remove from the heat and discard the bayleaf. Stir in the mint, coriander and peas.
Spoon the mixture into a deep dish pie plate or shallow baking dish.
Preheat the oven to 400
Mix the egg yolk and water together in a small bowl.
Roll out the pastry on a floured surface and cut to fit snugly over the top of the pie. Cut a few slits into the crust for the steam to escape. Brush with the egg yolk mixture. Bake for 10 minutes.
Reduce the heat to 350 and continue to bake for 40 minutes longer or until golden brown on top.