Lamb Madras Pot Pies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a large skillet, heat oil over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the skillet and set aside.
• STEP 3.In the same skillet, add the onions, garlic, ginger, and spices. Cook until the onions are soft and the spices are fragrant.
• STEP 4.Add the tomato paste and cook for another minute.
• STEP 5.Return the lamb to the skillet and stir to coat it with the spice mixture.
• STEP 6.Add the coconut milk and bring to a simmer. Cook for 15-20 minutes, or until the lamb is tender and the sauce has thickened.
• STEP 7.Meanwhile, roll out the puff pastry and cut it into circles slightly larger than the individual pie dishes.
• STEP 8.Divide the lamb mixture among the pie dishes and top with the puff pastry circles. Press the edges to seal.
• STEP 9.Brush the tops of the pies with beaten egg and make a small slit in the center of each pie to allow steam to escape.
• STEP 10.Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
• STEP 11.Remove from the oven and let the pies cool for a few minutes before serving.
• STEP 12.Serve the Lamb Madras Pot Pies hot with a side of rice or naan bread.

Cooking Tips

• For a spicier version, add more chili powder or fresh chili peppers.
• You can make the filling ahead of time and assemble the pot pies just before baking.
• If you don't have individual pie dishes, you can use a large baking dish and make one big pot pie.

Storage and Serving

• Leftover pot pies can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pies in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• These Lamb Madras Pot Pies are perfect for a cozy dinner or entertaining guests. Serve them with a side of rice or naan bread for a complete and satisfying meal.