Spicy Lamb Pie Recipes
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.
SPICED LAMB PIE
Steps:
- Preheat oven to 350° F and butter a 13x9x2-inch baking dish.
- In a large non-stick skillet cook lamb or beef in 1 tablespoon oil over moderate heat, stirring occasionally, until no longer pink, about 10 minutes. Remove skillet from heat and drain meat in sieve set over a large bowl, reserving any juices. Add water and bread to juices and let stand 10 minutes. Chop onions and in a skillet cook in butter and remaining tablespoon oil over moderate heat, stirring until softened.
- In another large bowl combine meat, onion, and all remaining ingredients except bread mixture, lime leaves, eggs, and milk. Squeeze liquid from bread and break into small pieces, dropping into meat mixture. Toss together bread and meat and spread evenly in baking dish. Roll lime leaves into spikes and insert, evenly spaced, in several places into mixture. (Bobotie may be made up to this point one day ahead and chilled, covered. Bring bobotie to room temperature before proceeding.)
- Bake bobotie in middle of oven 30 minutes. In a small bowl whisk together eggs and milk until just combined and pour over bobotie. Bake bobotie until custard is set, about 5 minutes more.
- Cut bobotie into squares or wedges and serve with rice chutney.
- Available at Southeast Asian markets and by mail order from Adriana's Caravan, (800) 316-0820, or Uwajimaya, (800) 889-1928.
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- For the dough - Spread yeast and 1 pinch sugar in ½ cup lukewarm water and let it foam up for 10 minutes stir once in between. In a mixer with dough hook attached or in a large bowl, add remaining 1 cup lukewarm water, yeast mixture, salt and sugar. Add 2 cups flour ( 1 cup whole wheat and one cup all-purpose). Knead till sticky dough forms. Now add ¼ cup all-purpose flour at a time till dough comes together and make slightly sticky ball (about 5 minutes)
- Knead for additional 4-5 minutes. Transfer dough to an oiled bowl, turn upside down, so that dough is completely covered with oil and leave covered for till it doubles in size.
- For filling - to make the filling, break leftover lamb meat loaf using fork to crumbs. Heat 1 tbsp oil in a pan, add crumbled lamb and saute till brown. Remove from pan on a paper towel and leave aside.
- In the same pan, add chopped garlic, onion, bell pepper and saute till onion are soft (3-4 minutes) Add cumin powder, coriander powder, turmeric and cayenne and continue saute for 2 minutes. Add lamb back to pan and mix well.
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