- 4
- 30 mins
- 60 mins
Ingredients
- 2 lbs (1 kg) boneless lamb shoulder
- 3 tbsp (45 mL) mild curry paste
- 2 tbsp (25 mL) vegetable oil
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 mL) minced fresh ginger
- 3 cups (750 mL) beef stock
- 2 red peppers, chopped
- 1 jalapeño or other hot pepper, seeded
- and minced
- 1 lb (500 g) Yukon Gold potatoes, peeled
- and cubed (about 4)
- 2/3 ⅔ cup (150 mL) all-purpose flour
- 2 boxes (350 g each) frozen deep dish pie shells,
- thawed
Preparation
Step 1
1. Trim visible fat from lamb and cut into 1-inch (2.5-cm) cubes and place in large bowl. Add curry paste and stir well to coat lamb pieces. Cover and refrigerate for at least 1 hour or up to 24 hours.
2. Heat oil in large shallow saucepan over medium-high heat. Brown lamb in batches. Remove to plate. Add onions, garlic, ginger and ½ cup (125 mL) of the stock to saucepan and cook, stirring for about 5 minutes or until softened. Add red and hot peppers and cook for 2 minutes.
3. Return lamb to saucepan with remaining beef stock and potatoes. Bring to boil. Reduce heat; cover and simmer for about 30 minutes or until lamb and potatoes are tender.
4. Preheat oven to 375°F (190°C).
5. Whisk together flour and 1 cup (250 mL) water until smooth. Drizzle into lamb mixture and bring to a simmer and cook, stirring for about 5 minutes or until thickened. Let cool, stirring occasionally.
6. Place 2 of the thawed pie shells on baking sheet. Divide lamb and potato mixture among 2 of the pie shells.
7. Pull out remaining thawed pie shells and using a 3-inch (8-mL) round cookie cutter cut out 7 pieces of pastry. Place all over the lamb mixture and bake on bottom rack of oven for about 30 minutes or until pastry is golden brown.