Curried Lamb Potpie

Name: Curried Lamb Potpie
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 1
Cuisine: Global
Ingredients: 1 stick unsalted butter, cold; diced; 473 milliliters butternut squash, peeled; cut into 1-inch dice (10 ounces); 1 medium (medium) carrot, chopped; 473 milliliters chicken stock; 2 teaspoons curry powder; 79 milliliters dry white wine; 1 large (large) egg lightly beaten with 1 teaspoon water; 355 milliliters all-purpose flour; 3 Tbsps all-purpose flour; 59 milliliters ice water; 473 milliliters Tuscan kale, chopped; 907 grams boneless lamb shoulder, trimmed; cut into 3/4-inch cubes; 3 Tbsps extra-virgin olive oil; 1 medium (medium) onion, chopped; 2 Tbsps parsley, chopped; 1 serving Freshly ground pepper; 1 teaspoons salt; 1 serving Salt; 237 milliliters unsweetened coconut milk

Curried Lamb Potpie might be just the main course you are searching for. This recipe covers 86% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 171g of protein, 235g of fat, and a total of 3817 calories. This recipe serves 1. Head to the store and pick up olive oil, lamb shoulder, coconut milk, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a food processor, pulse the flour and salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter; pulse to the size of peas.

Ingredients you will need

Butter

Peas

Sprinkle the ice water over and pulse until the pastry starts to come together. On a work surface, gently knead the pastry a few times. Shape into a disk, wrap in plastic and refrigerate until firm, 1 1/2 hours.

Ingredients you will need

Water

Wrap

In a Dutch oven, heat 1 tablespoon of the oil. Season the lamb with salt and pepper and add half to the casserole. Cook over high heat until browned on 2 sides, about 3 minutes. Using a slotted spoon, transfer the lamb to a bowl; repeat with 1 more tablespoon of oil and the remaining lamb.

Ingredients you will need

Salt And Pepper

Lamb

Cooking Oil

Equipment you will use

Slotted Spoon

Dutch Oven

Bowl

Pour off the oil in the casserole.

Ingredients you will need

Cooking Oil

Add the remaining 1 tablespoon of oil and the lamb to the casserole.

Ingredients you will need

Lamb

Cooking Oil

Add the onion and cook over moderate heat, stirring, until softened.

Ingredients you will need

Onion

Add the curry powder and cook, stirring, for 1 minute. Stir in the flour, then slowly stir in the wine until smooth.

Ingredients you will need

Curry Powder

All Purpose Flour

Wine

Add the stock and bring to a boil, stirring, until thickened, 1 minute. Cover and simmer over low heat until the lamb is very tender, 1 hour.

Ingredients you will need

Stock

Lamb

Add the squash, kale, carrot and coconut milk to the casserole and simmer over moderately low heat until the vegetables are tender, 10 minutes. Season with salt and pepper. Stir in the parsley and let cool.

Ingredients you will need

Salt And Pepper

Coconut Milk

Vegetable

Parsley

Carrot

Squash

Kale

Preheat the oven to 37

Equipment you will use

Oven

Spoon the curry into a buttered 8-by-11-inch baking dish.

Ingredients you will need

Curry Powder

Equipment you will use

Baking Pan

Brush the dish rim with beaten egg. On a lightly floured surface, roll out the pastry to a 14-by-12-inch rectangle. Fold the pastry in half, unfold it over the curry, and gently press onto the edge of the dish.

Ingredients you will need

Curry Powder

Roll