Rogan josh lamb pie with coriander chutney

  • 30 mins preparation
  • 2 hrs cooking
  • Serves 6
  • Print


Rogan josh lamb pie
  • 1 kilogram diced lamb shoulder
  • 1/3 cup (50g) plain (all-purpose) flour
  • 2 tablespoon vegetable oil
  • 2 medium brown onions (300g), sliced thinly
  • 1/2 cup (135g) rogan josh curry paste
  • 410 gram can diced tomatoes
  • 2 cup (500ml) salt-reduced beef stock
  • 1 (sheet) puff pastry
  • 2 teaspoon milk
Corriander chutney
  • 1/4 teaspoon cumin seeds
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • pinch ground cumin
  • 1 fresh long green chilli, chopped coarsely
  • 1 cup firmly packed fresh coriander leaves
  • 1 cup firmly packed fresh mint leaves
  • 1/2 cup (140g) thick yoghurt


Rogan josh lamb pie with coriander chutney
  • 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.

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