Ingredients
• 2 Tbsp vegetable oil
• 750g lamb leg steaks, diced
• 1 bunch coriander, roots attached
• 1 brown onion, thinly sliced
• 2 Tbsp plain flour
• ¼ cup korma paste
• 1 cup chicken stock
• ½ cup Greek-style yoghurt
• Cooking oil spray, for greasing
• 1 egg, whisked
• Sea-salt flakes and white pepper, to season
Bread dough pie shell
• 2 cups plain flour
• 1 tsp dry yeast
• 1½ tsp cumin seeds
• 1 tsp salt
• ¾ cup hot water
• 1 Tbsp vegetable oil
• Extra plain flour, for dusting
• Extra vegetable oil, for greasing
Green chilli sauce
• 1 cup Greek-style yoghurt
• 1 long green chilli, thinly sliced
• ½ tsp ground cumin
• 1 cup coriander sprigs, chopped
• 1 cup mint leaves, chopped
• 1 Tbsp lemon juice
Method
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Heat oil in a large frying pan over a medium heat. Cook lamb, in batches, for 8 minutes or until browned. Transfer lamb to a bowl.
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Remove roots and 3cm of coriander stalk from bunch, reserving leaves, then wash and finely chop. Add to pan with onion and cook for 3 minutes or until soft. Add flour and paste and cook for 1 minute, stirring.
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Add stock and yoghurt and stir until mixture comes to the boil. Add lamb. Reduce heat to medium-low and simmer, partially covered, for 1 hour or until tender. Cool slightly, then transfer mixture to a bowl. Cover and refrigerate until needed.
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To make bread dough pie shell, combine flour, yeast, cumin seeds and salt in a large bowl. Add hot water and oil and stir until a soft dough ball forms. Turn out dough onto a lightly floured surface and knead for 5 minutes until smooth. Place dough in an oiled bowl and set aside in a warm place for 30 minutes or until doubled in size.
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Preheat oven to 200°C. Put an oven tray in the oven. Grease a pie tin with cooking oil spray, then line with baking paper.
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Turn out dough onto a lightly floured surface and knead for 2 minutes until smooth. Roll out dough between 2 sheets of baking paper until 4mm thick. Line prepared tin with dough and trim around edge of tin, leaving a 4cm overhang.
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Spoon lamb mixture into pie shell and fold dough toward centre to create a pleated effect. Brush pie shell border with egg wash, then place pie on preheated tray and
bake for 40 minutes or until golden. -
To make green chilli sauce, put all ingredients in a food processor and process until smooth. Season with salt and pepper and transfer to a serving bowl.
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Top pie with coriander leaves and serve with green chilli sauce.