Tuesday, June 28, 2011




200  gms  readymade  puff  pastry
400  gms  boneless lamb
150  gms  mushrooms
4  spoons curry powder
60  gms  onion, sliced
4  cloves  garlic, chopped
4  pieces  green chilli
Half  bunch  fresh  coriander, chopped
1  - inch piece ginger
250  gms tomatoes
2  spring curry leaves
60  ml  oil
1 egg, beaten for brushing
Salt, to taste

  • Clean and dice the lamb, blanch in hot water and remove.
  • Clean and quarter mushrooms. Slice onins, flake garlic, coriander, tomatoes, ginger and green chillies.
  • In a large saucepan, heat oil, fry curry leaves, garlic, ginger, a little coriander and tomatoes till brown. Add lamb and mushrooms  and cook till the mixture becomes a bit dry.
  • Add curry powder, salt  and cook for some more time till the lamb is cooked. Season to taste, then add the remaining chopped coriander and remove.
  • Line a tart dish with puf pastry, brush with egg and pour the lamb mixture into it. Cover the mixture with the remaining half of puff pastry.
  • Brush the top with egg and decorate with small shapes of the leftover trimmings of puff pastry.
  • Bake in an oven heated to 180c for about 20 minutes till pastry is golden brown.
NOTE  - Cut into portions and serve.

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