Dinner
Kashmiri Lamb Rogan Josh Shortcrust Pie
A Kashmiri-British fusion, the aromatic slow-braised lamb of a classic rogan josh encased in a golden shortcrust pastry shell so the deep Kashmiri spice tradition of fennel, cardamom, and kashmiri chilli meets the British comfort of a proper pie in one deeply original dish.
$6
20 minsPrep
1 hr 15 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
625Calories
38gProtein
32gFat
48gCarbs
8gSugar
3gFiber
720mgSodium
115mgChol
0gSat Fat
Goes well with
Fuller's London Pride
local
Kashmiri Kahwa
international
High Protein
fusion-kitchen
Instructions
1
Prep
Season 400g lamb shoulder pieces with 0.75 tsp salt. Finely dice 1 medium onion, grate 3 garlic cloves and 15g ginger. Mix 2 tsp kashmiri chilli powder, 1 tsp each ground fennel, coriander, cumin, 0.5 tsp cardamom, 0.25 tsp cinnamon, 0.1 tsp cloves. Beat 1 egg in a bowl. Mix 80g yoghurt with 5g mint and 1 tsp lime juice.
2
Sear
Heat 1.5 tbsp oil in a heavy saucepan over high heat. Sear lamb in batches 2–3 minutes per side until deeply browned. Remove and set aside. Reduce heat to medium.
3
Saute
Add diced onion, cook 6 minutes until golden. Stir in garlic and ginger for 1 minute. Add all dry spices and 1.5 tbsp tomato paste, stir 2 minutes until paste darkens.
4
Build
Add 3 tbsp yoghurt one tablespoon at a time, stirring vigorously between each addition until fully incorporated. Return lamb to pan, add 200ml stock, bring to a simmer.
5
Braise
Cover and braise over low heat 45 minutes until lamb is completely tender. Uncover and simmer 8–10 minutes until sauce is thick and reduced. Cool 15 minutes. Preheat oven to 200°C.
6
Bake
Spoon cooled rogan josh into deep pie dish or divide between two small dishes. Drape 250g shortcrust pastry over top, press edges to seal, trim excess, crimp with fork, cut steam vent. Brush with beaten egg. Bake 25–28 minutes until pastry is deep golden and filling bubbles at vent.
7
Rest and plate
Rest 3 minutes. Transfer pie to plate, serve with minted yoghurt and 2 tbsp mango chutney alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless lamb shoulder
- 1.5 tbsp1.5 tbsp neutral oil
- 0.75 tsp0.75 tsp fine sea salt
- 11 medium onion
- 3 cloves3 cloves garlic
- 11 thumb fresh ginger
- 2 tsp2 tsp kashmiri chilli powder
- 1 tsp1 tsp ground fennel
- 1 tsp1 tsp ground coriander
- 1 tsp1 tsp ground cumin
- 0.5 tsp0.5 tsp ground cardamom
- 0.25 tsp0.25 tsp ground cinnamon
- 0.1 tsp0.1 tsp ground cloves
- 83g83g full-fat Greek yoghurt
- 1.5 tbsp1.5 tbsp tomato paste
- 200ml200ml lamb or chicken stock
- 250g250g ready-made shortcrust pastry
- 11 large egg
- 5g5g fresh mint
- 1 tsp1 tsp lime juice
- 2 tbsp2 tbsp mango chutney
