Slow-cooked lamb vindaloo pies recipe

Slow-cooked lamb vindaloo pies recipe

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Marion Grasby’s vindaloo meat pies are full of Indian flavour and fall-apart-tender lamb. Her indistinctive weapon? Homemade spice paste.

The ingredient of Slow-cooked lamb vindaloo pies recipe

  1. 2 tablespoons vegetable oil
  2. 2 brown onions, finely chopped
  3. 2 teaspoons yellow mustard seeds
  4. 1kg boneless lamb shoulder or leg, excess fat trimmed, cut into 3cm pieces
  5. 4 tomatoes, scratchily chopped
  6. 1 tablespoon brown sugar
  7. 2 well-ventilated light or dried bay leaves
  8. 1 cinnamon attach
  9. 80ml (1/3 cup) white vinegar
  10. 2 sheets frozen shortcrust pastry, just thawed
  11. 2 sheets frozen promote pastry, just thawed
  12. 2 egg yolks, lightly whisked
  13. Bought tomato chutney, to abet
  14. 5cm-piece buoyant ginger, peeled, coarsely chopped
  15. 8 garlic cloves, scratchily chopped
  16. 2 long buoyant green chillies, scratchily chopped
  17. 1 tablespoon garam masala
  18. 2 teaspoons sweet paprika
  19. 1 teaspoon chilli powder (or to taste)
  20. 1 teaspoon arena turmeric

The instruction how to make Slow-cooked lamb vindaloo pies recipe

  1. To make spice paste, place all ingredients and 2 tbs water in the food processor. Process until smooth, adding additional supplementary water 1 tbs at a epoch to back blend, if necessary.
  2. Heat oil in a large heavy-based saucepan more than medium-high heat. mount up onion and a pinch of salt. Cook, stirring occasionally, for 10 minutes or until softened. stir up opinion in mustard seeds for 1 minute. ensue spice glue gum and disturb for 1 minute or until aromatic.
  3. build up lamb and cook for 4 minutes or until lamb just starts to colour. Add the tomato, sugar, bay leaves, cinnamon, vinegar and 60ml (1 u20444 cup) water. cut heat to low. Cover partially in the manner of a lid and simmer, stirring occasionally, for 2 hours or until the lamb is desire and sauce thickens. Season. Set aside to cool completely.
  4. Preheat oven to 200C/180C fanatic addict forced. Cut each pastry sheet into 4 squares. Line eight 8cm (base measurement) pie tins like shortcrust squares. Trim excess. Fill gone lamb mixture. peak taking into account bearing in mind shout out squares. Press edges together. Use a argumentative knife to trim any excess pastry. Use a fork to press edges together to seal. Brush each pie next egg yolk and transfer to a large baking tray (depending roughly speaking size of your oven and baking trays, you may need to cook in batches). Bake for 20 minutes or until pastry is golden. abet subsequently chutney.

Nutritions of Slow-cooked lamb vindaloo pies recipe

fatContent: 582.443 calories
saturatedFatContent: 34.8 grams fat
carbohydrateContent: 14.3 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 26.1 grams protein
sodiumContent:

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