Spicy Lamb Pie Recipes

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SPICED LAMB PIE



Spiced Lamb Pie image

Categories     Egg     Lamb     Vegetable     Bake     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 24

2 pounds ground lamb or ground beef
2 tablespoons vegetable oil
1 cup water
4 cups 1-inch cubes stale white bread
2 large onions
1/2 stick (1/4 cup) unsalted butter
2 teaspoons minced garlic
1/2 cup golden raisins
1/4 cup sliced almonds
2 tablespoons mango chutney such as Major Grey's
1 tablespoon Cape Malay masala
1 teaspoon turmeric
2 teaspoons cumin
2 teaspoons grounds coriander seeds
3 whole cloves
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried marjoram, crumbled
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon ground allspice
6 to 8 fresh or frozen kaffir lime leaves*
2 large eggs
1 cup milk
Accompaniments if desired:
steamed rice, mango chutny such as Major Grey's

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.

SPICED-LAMB PIE



Spiced-Lamb Pie image

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

1 pound ground lamb
1 minced onion
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
Unbleached all-purpose flour, for dusting
1 pound room-temperature Quick Basic Pizza Dough
Extra-virgin olive oil, for brushing and drizzling
Diced red onion, fresh mint leaves, and pine nuts, for serving

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.

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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)
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  • 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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