Name: Rogan josh lamb pie with coriander chutney
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: Rogan josh lamb pie; 1 kilogram diced lamb shoulder; 1/3 cup (50g) plain 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, 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

1 kilogram diced lamb shoulder

1/3 cup (50g) plain 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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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