Spicylambpotpie Recipes

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LAMB STEW / POT PIE FOR LEFTOVER LEG OF LAMB



Lamb Stew / Pot Pie for Leftover Leg of Lamb image

I wanted to make the most of my leg of lamb after having Roasted Lamb with Potato, Onion and Tomato Gratin which was great. I had about 3 cups of lamb left and the bone. This is what I created. This recipe is open to a lot of changes and preferences but will give the inexperienced cook a good idea as to how to make that leftover lamb into two more great meals.

Provided by Michelle Dominic

Categories     Savory Pies

Time 1h30m

Yield 2 meals, 6-8 serving(s)

Number Of Ingredients 17

900 ml beef broth or 900 ml vegetable broth
lamb bone (from leftover leg of lamb)
3 cups lamb (cut into bite size pieces)
2 cups carrots (cut into bite size pieces)
2 cups turnips (cut into bite size pieces)
2 cups onions, diced
4 garlic cloves, minced
3 cups potatoes, diced
1/3 cup red wine (optional) or 1/3 cup white wine (optional)
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1 cup green peas (can, fresh or frozen) (optional)
1/2 cup celery (thinly sliced) (optional)
1 cup water
1/3 cup cornstarch
salt and pepper
1/2 teaspoon liquid gravy browner (to liking)
2 double crust pie crusts, with tops (I use frozen)

Steps:

  • In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
  • Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
  • Add carrots and turnip and bring to a low boil for 15 minutes.
  • Add potatoes and low boil for 15 minutes longer.
  • Add mushrooms and peas and reheat to low boil.
  • Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
  • Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
  • Add gravy browning to your liking.
  • Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
  • Enjoy remaining stew as is.

Nutrition Facts : Calories 795.6, Fat 42.7, SaturatedFat 10.7, Sodium 1179.5, Carbohydrate 89.8, Fiber 6.7, Sugar 7.2, Protein 13.8

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.

SPICY LAMB POT PIE



Spicy Lamb Pot Pie image

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

500 g ground lamb
1 onion, peeled and diced
2 garlic cloves, crushed
2 medium eggplants, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 red chili pepper, finely chopped
1/4 cup tomato paste
1 cup vegetable stock
1 zucchini, grated
1 (400 g) can chickpeas, drained and rinsed
1/4 cup parmesan cheese, grated
1 cup rolled oats
1 tablespoon thyme leaves, chopped
2 tablespoons olive oil
salt and pepper, to taste

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

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