LAMB AND MUSHROOM PIE

LAMB  AND  MUSHROOM  PIE:

INGREDIENTS:

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

METHOD:

• 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.