Rogan josh, traditionally made with lamb, is an Indian tomato-based curry, and translates to “meat in spicy red sauce”. Not too spicy but filled with aromatic spices, then cooked to perfection, it’s no wonder rogan josh has become one of our most popular Indian curries.
Use up leftover rogan josh paste wth diced lamb and tinned tomatoes then top it with pastry to create this tasty pie. Serve with our sweet homemade coriander chutney for a gorgeous condiment that perfectly complements this tasty Indian-inspired pie.
Looking for more savoury pies or classic curry recipes?
Ingredients
Rogan josh lamb pie
Corriander chutney
Method
1.Toss lamb in flour; shake away excess. Heat oil in large saucepan; cook lamb, in batches, until well browned. Remove from pan.
2.Add onion to same pan; cook, stirring, until softened. Add paste to pan; cook, stirring, until fragrant. Return lamb to pan with undrained tomatoes and stock; bring to the boil.
3.Reduce heat; simmer, covered, 1½ hours. Simmer, uncovered, about 30 minutes or until tender. Season to taste; cool.
4.Preheat oven to 220°C/425°F.
5.Spoon curry into 24cm (9½-inch) pie dish (1.5-litre/6-cup). Score pastry in criss-cross pattern. Place pastry over filling; trim edge.
6.Brush pastry with milk, sprinkle with seeds. Place on oven tray; bake, uncovered, about 30 minutes or until browned.
7.Meanwhile, make coriander chutney. Blend cumin seeds, sugar, cumin, chilli, corriander, mint and yoghurt until smooth. Season to taste.
8.Serve pie with chutney.
Ask the butcher for lamb shoulder, as what is sold as diced lamb is sometimes from the leg and will not be as tender.
Note
