The Sunday Roast is a huge tradition back home, I think it stems from getting up early to go to Mass and then having the day in front of you. In recent times we normally set aside Sundays for dialing in a food delivery and I haven't been to mass either in an age come to speak of it, so I aint cooked a roast in a while. I normally reserve it for special occasions as it always goes down an absolute treat.
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.
