Lamb Curry Pie, With Lime Pickle Glaze

Lamb Curry Pie with Lime Pickle Glaze

INGREDIENTS

• 4kg boneless lamb shoulder, trimmed, cut into 3-4cm pieces
• 1/4 cup (75g) Garlic Man Durban Mutton Curry Paste
• 2 tsp brown mustard seeds
• 2 red onions, chopped.
• 1 tbs Garlic Man Crushed Ginger
• 2 tbs Garlic Man Crushed Garlic
• 1 long red chilli, seeds removed, finely chopped.
• 1 carrot, halved, chopped.
• 400g can chopped tomatoes.
• 650ml coconut water or water
• 1/3 cup (50g) cornflour
• 1 egg, lightly beaten.
• 500g store-bought shortcrust pastry (Or see below for home-made pastry)
• 3 curry leaf sprigs, some leaves chopped.

LIME PICKLE GLAZE

• 1/3 firmly packed cup (80g) brown sugar
• 1 tsp Garlic Man Lemon Juice
• 1/3 cup (110g) lime pickle (from Indian grocers and selected supermarkets)

ULTIMATE SAVOURY PASTRY

• 2 1/3 cups (350g) plain flour, plus extra to dust
• 1/2 tsp white pepper
• 100g salted butter, chopped.
• 75g lard
• 2 tbs sour cream
• 1 1/2 tbs apple cider vinegar

METHOD

1. For the pastry, combine flour, pepper, and 1 tsp salt in a bowl. Toss through butter and lard. Using your fingers, rub into flour until it resembles coarse crumbs, leaving some of the larger pieces. Make a well in the center. Combine sour cream and vinegar, then for flaky pastry add two tbs iced water, or for firm pastry add two tbs boiling water. Add to dry ingredients, then, using a small knife, cut together to form a dough. Transfer to a work surface lightly dusted with flour and knead into a ball. Enclose in plastic wrap and chill for at least 30 minutes to rest.
2. For the pie, place lamb in a large bowl with Garlic Man Durban Mutton Curry Paste and mustard seeds and turn to coat. Heat a large frypan over high heat. In two batches, cook the lamb, turning, for 4-5 minutes or until browned. Transfer to a casserole with a lid. Repeat with remaining lamb. Return pan to heat and add onion, Garlic Man Plain Ginger, Garlic Man Crushed Garlic, chopped curry leaves, chilli, carrot. Cook, stirring, for 2-3 minutes or until warmed through.
3. Transfer to casserole along with tomatoes and coconut water, if using (coconut water can be replaced with water). Place over medium heat and bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, for 1 hour 20 minutes, then remove the lid and cook, stirring occasionally, for a further 40 minutes or until liquid is reduced.
4. Place corn flour in a small bowl and gradually add 1/2 cup (125ml) liquid from the casserole, stirring until smooth. Add the corn flour mixture to the casserole and cook, stirring, for 3-4 minutes or until thickened. Chill.
5. For the glaze, place sugar, Garlic Man Lemon Juice, lime pickle and 1/3 cup (80ml) water in a saucepan over medium heat, stirring to dissolve sugar. Bring to the boil, then set aside.
6. Preheat oven to 200°C.
7. Brush edge of a 1.5L-capacity 5cm-deep pie dish with egg. Roll out pastry to a 5mm-thick oval. Add lamb mixture to dish, then top with pastry, pinching edges to seal and trimming excess. Chill for 10 minutes to firm up.
8. Cut a few crosses into pastry to allow air to escape. Place on a baking tray and bake for 45 minutes or until golden. Brush pie with a little lime glaze, then bake, brushing with glaze every 5 minutes, for a further 15 minutes or until golden and sticky. Serve warm, topped with salt flakes.