SPICED LAMB PIE
This stunning filo pastry pie is a twist on a lamb tagine. A hearty main meal that wouldn't look out of place on any dinner-party table
Provided by Cassie Best
Categories Dinner, Main course
Time 4h50m
Number Of Ingredients 19
Steps:
- Heat the oil in a large flameproof casserole dish. Toss the lamb in the flour with some seasoning, then brown it in the dish. Do this in batches so you don't overcrowd the dish (which will cause the meat to steam instead of fry). Take your time to build up a deep brown colour, which will add lots of meaty flavour to the stew. Set the meat aside on a plate as you go.
- Add the remaining oil to the dish along with the onion and garlic. Cook for 5 mins until softened, then stir in the spices, tomatoes, lemon zest and juice, honey and molasses. Fill the tomato can halfway with water, swill around and add this too. Season well, bring to a simmer and cover with a lid. Reduce the heat and cook for 2 hrs 30 mins-3 hrs or until the meat is tender. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. Transfer the meat to a pie dish that's about 25cm wide, or leave it in the casserole if it's wide enough to fit the topping. Unwrap the filo and brush a sheet with butter, scrunch up and place on top of the pie. Continue with the remaining sheets until the tagine is covered. Drizzle any remaining butter over the top and scatter over the almonds, then bake for 45 mins or until the pastry is crisp and golden. Scatter over the pomegranate seeds just before serving.
Nutrition Facts : Calories 595 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.8 milligram of sodium
SPICED-LAMB PIE
You can use store-bought or homemade dough for this recipe inspired by pide (pronounced pea-deh), Turkey's answer to pizza.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h20m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. In a large skillet, combine lamb, onion, tomato paste, cayenne, cumin, and cinnamon. Season with salt. Cook over medium, stirring occasionally, until meat is browned, about 10 minutes. Dust surface lightly with flour. Divide dough into 6 balls; roll into 10-by-5-inch ovals. Transfer to 2 rimmed baking sheets. Divide filling among ovals, leaving 1/2-inch borders. Fold edges over meat; pinch ends together. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
- Brush crust with olive oil. Bake until golden, about 18 minutes. Drizzle with more oil; top with red onion, mint, and pine nuts; serve.
INDIAN-SPICED SHEPHERD'S PIE
A low-fat, superhealthy shepherd's pie that can be popped in the freezer or enjoyed on the day
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
- Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.
- Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.
Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.44 milligram of sodium
SPICY LAMB POT PIE
This is a healthy but hearty recipe adapted from thefoodcoach.com.au. Serve with some steamed greens.
Provided by peachy_pie
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 180 degrees Celsius.
- Sear the lamb in a large pan with no added oil until brown. Place in a colander and drain off any fat. Return to pan and add the onion and garlic and cook for 6 minutes.
- While the lamb is cooking, brush the eggplant with oil and grill for about 3 - 4 minutes each side. Add the herbs, spices, tomato paste and vegetable stock to the lamb mixture and simmer until most of the liquid has absorbed.
- Add the zucchini and chickpeas and remove from the heat and season with salt and black pepper.
- Spoon a layer of the lamb mixture into an oven proof dish, followed by a layer of eggplant. Make another two layers with the remaining lamb and eggplant.
- Set aside while you make the topping.
- Combine the oats, parmesan, thyme and oil in a food processor and process until well combined. Season and spoon the mixture over the top.
- Place in the oven and cook for 30 - 35 minutes until the top is brown and crunchy.
Nutrition Facts : Calories 745.3, Fat 41.1, SaturatedFat 15.3, Cholesterol 96.8, Sodium 612.2, Carbohydrate 61.8, Fiber 17.8, Sugar 11.4, Protein 36.1
LAMB KEEMA SHEPHERD'S PIE
Give this classic dish a makeover with a touch of spice. We've kept it mild, but you can boost the heat with added curry powder or fresh chilli, if you like
Provided by Cassie Best
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan and cook the onions until soft and starting to brown, about 8-10 mins. Push to one side of the pan and add the lamb. Leave the meat alone until the underside is browning, then break it down with the back of a spoon. Leave to brown for a few mins more, then stir in the ginger, garlic, spices and tomato purée. Stir for a few mins until the mixture is sticky and aromatic. Add 600ml water, the stock cube and the sugar.
- Bring to a simmer, then lower the heat and cook for 45 mins, stirring occasionally to prevent it from sticking. The sauce should be thick but if it reduces too quickly, add a splash of water or cover with a lid.
- Put the sweet potatoes and potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and simmer for 15 mins until tender. Drain and leave to steam dry for 10 mins.
- Mash the potatoes with the cheese and some seasoning. Tip the mince into a baking dish about 20 x 35cm and 10cm deep. Stir in the peas. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish. Crush the poppadums in your hands and scatter over the mash, then drizzle over a little oil. You can now chill for up to two days or freeze for two months. If cooking straightaway, heat oven to 180C/160C fan/gas 4.
- Bake for 45 mins until golden and bubbling around the edges. Leave to cool for 5 mins, then serve with the green chilli scattered over, if you like.
Nutrition Facts : Calories 445 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium
More about "spicy lamb pie food"
SPICED LAMB HAND PIES RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 mins
- Heat oil in a large skillet over medium-high. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper.
- Place a rack in middle of oven; preheat to 350°. Working with one at a time, roll out dough on a lightly floured surface to 12” squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets.
SPICED-LAMB AND POTATO PIE RECIPE - CARLA HALL - FOOD
From foodandwine.com
- Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Drain on paper towels and season with salt and pepper.
- Meanwhile, heat a 10-inch cast-iron skillet over moderately high heat. Add the ground lamb, season with salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Drain off all but 1 tablespoon of fat from the pan. Add the onion and cook, stirring frequently, until softened, about 3 minutes. Add the garlic, the chopped mint and the oregano and cook, stirring, for 1 minute. Add the flour and cook over moderate heat, stirring, for 2 minutes. Add the chicken stock, season with salt and pepper and bring to a boil. Stir in the peas and remove from the heat. Spread the meat mixture in an even layer and arrange the potatoes on top in overlapping slices. Top with the feta.
- Bake the pie for about 15 minutes, until the cheese is lightly browned and the meat is bubbling. Let cool slightly, then garnish with mint leaves and serve.
SPICY LAMB KEEMA PASTIES | PIE RECIPE | SBS FOOD
From sbs.com.au
BEST SPICED LAMB PIE RECIPE - HOW TO MAKE SAVORY …
From food52.com
FILO LAMB PIE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SPICED SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
SPICED LEFTOVER LAMB SHEPHERD’S PIE RECIPE - TESCO …
From realfood.tesco.com
SPICY LAMB & BEET POT PIE - DISHING UP THE DIRT
From dishingupthedirt.com
RECIPE: SPICY LAMB AND VEGGIE SHEPHERD’S PIE – CLEVELAND CLINIC
From health.clevelandclinic.org
THE BEST SHEPHERD'S PIE RECIPES TO MAKE NOW
From goodhousekeeping.com
SPICY LAMB SPIRAL PIE - G'DAY SOUFFLé
From gdaysouffle.com
[HOMEMADE] LAMB PIE : R/FOOD - REDDIT.COM
From reddit.com
HEALTHY RAMADAN RECIPES | OLIVEMAGAZINE
From olivemagazine.com
SPICY LAMB PIE RECIPE | NESTLé FAMILY ME
From nestle-family.com
LAMB SHOULDER PIE RECIPE - BBC FOOD
From bbc.co.uk
MOB — SPICED LAMB AND FILO PIE
From mob.co.uk
LEARN TO MAKE A SPICY LAMB PIE FROM THE MENU OF KYMA IN BUCKHEAD
From ajc.com
SAVOURY MINCED LAMB PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love