Friday 7 November 2014

Lamb Potato & Caramelized Onion Pies with chilli, coriander & ginger

Every now & again you cook something and you just sit there open mouthed looking at the other person eating saying a few things that I cannot really repeat here. These Pies are one of those moments…..I said GOD DAM

Been pretty addicted to the whole pie making business ever since I bought my 6 large muffin baking tray. So far I have cooked Steak Mushroom & Onion pies, Chicken & Leek Pies, Chicken Curry Pies & also Potato & Roasted Vegetable Mini Quiches. This time out I wanted to cook something with lamb & Chilli as I had a friend over for dinner who liked all of the above so we were in for a treat.

The principle behind this pie is identical in method to the Steak/Mushroom pie but this time I used lamb pieces. I caramelized the onion in brown sugar and I also added 3 green devil eye chillis to give the sauce a real punch. Also in the sauce added some grated fresh ginger root & fresh coriander which really compliments all the flavours going on.

The one thing I noticed straight away from when I cooked the steak pie was that the lamb was unbelievably tender, a lot more than the steak. Anyhow enough of this chat, lets get down to business. 

The below is a recipe for 12 pies as I have now started to freeze half of my pie mixture so that I can easily make another batch of pies at another time (namely Poker night this Friday night) 

Makes 12 Pies 

1Kg Lamb Pieces
3 Onions (selection of white, sweet & shallots)
6 Potatoes
4 cloves of garlic
3cm cube of fresh ginger root
3 devil eye chillis
500ml Beef Stock
4 Tbsp White Flour
1 Tin Tomatoes
1 Large Tomato
2 Glasses Red Wine
2 Tbsp Brown Sugar
Handful of fresh Coriander leaves
Tsp Sea-Salt & Black pepper
1 Packet frozen shortcrust pastry
1 egg
Sunflower Oil

Cooking utensils

Chopping board
Sharp knife
Potato peeler
Thick bottomed saucepan
Non-stick frying pan
Vegetable steamer for potatoes
1 baking tray for meat pies
Egg brush
Grater for ginger

- Trim fat off lamb and cut into even cubes
- Season 2 Tbsp white flour with salt & pepper and toss lamb pieces completely in flour
- Finely chop chilli, ginger, garlic & coriander
- Coursely chop onions into even sized pieces
- Peel potato and cut into the same size pieces
- Remove the inside of the tomato and chop the skin finely



- Brown your lamb in a frying pan at a medium to high heat
- When lamb is browned turn heat down to medium and pour in your glass of red wine and cook until the wine has absorbed into the lamb (aprox 10-15 minutes)

- Meanwhile on a medium heat, sauté your onion in some sunflower oil. (if you have the time cook your onions for a long time on a low heat so that it will also caramelize naturally)
- After 5-7 minutes add your garlic & chilli, ginger and cook for a further 5 minutes.

- Add your 2 Tbsp of brown sugar and cook in the onions for 2-3 minutes
- Now add 2 Tbsp of white flour to the caramelized onion mixture and stir completely.
- Now add your beef stock, rest of red wine, fresh tomatoes & tin of tomatoes and stir well.

- Now add your sealed lamb with a pinch of salt and turn down to a low simmering heat and cook gently for 60 minutes. (Stir occasionally to prevent mixture sticking to bottom of pan)
- Partly cook your potatoes (you want to have them half cooked)

- After 60 minutes you can now add your potatoes, coriander & also grate in your fresh ginger and cook for on a further hour. When its ready let the mixture cool completely.
- Pre-heat oven to 200C

- Prepare your pie dishes by glazing first with butter. Then place one sheet of pastry in each pie casing.
 - Spoon in your cooled meat sauce. Place a similar circle of pastry on top and seal the edges completely with your fingertips

- Brush pastry tops with egg and prick to allow the hot air escape.
- Bake in your pre-heated oven (200C) for about 30 minutes or until golden brown


1 comment:

  1. Thanks a million for this great receipe once again!
    Another success with my girlfriend ;-)


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