Indian lamb curry pie with green chilli sauce

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.

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.

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.

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.

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.

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.

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.

Top pie with coriander leaves and serve with green chilli sauce.