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Recipe: Curried Leg of Lamb Potpie

27 Nov

Curried Leg of Lamb Pot Pie

Curried Leg of Lamb Pot Pie


This recipe for Curried Leg of Lamb Potpie gets five stars in my book. It’s full of flavor and a very tender cut of lamb.

I went the non-traditional route and served this as my Thanksgiving meal this year instead of turkey. Give it a try this holiday season. I promise you won’t be disappointed.

Ingredients:

For the Pastry Dough:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp salt
  • 1 stick chilled unsalted butter, cubed
  • 1/4 cup ice-cold water

For the Potpie Filling:

  • 3 TBSP olive oil
  • 2 lbs. leg of lamb roast, cut into 1-inch cubes
  • 1 white onion, diced
  • 5 small turnips, diced
  • 2 cups peeled butternut squash, cubed
  • 2 cups Tuscan kale, chopped
  • 1 cup crimini mushrooms, chopped
  • 2 medium carrots, chopped
  • 2 tsps curry powder
  • 1 can unsweetened coconut milk
  • 1/2 cup dry white wine
  • 2 1/2 TBSP all-purpose flour
  • 2 cups chicken stock
  • 1 large egg (beaten with 1 tsp of water)
  • Salt and pepper to taste

Directions:

For the Pastry Dough:

  1. In a food processor, pulse the flour and salt.
  2. Add the butter and pulse to the size of peas.
  3. Sprinkle in the ice water and pulse until a dough starts to come together.
  4. On a work surface, knead the dough a few times then shape into a disk. Wrap in plastic wrap and store in refrigerator for at least 90 minutes.

For the Potpie:

  1. Preheat oven to 375F.
  2. In a Dutch oven, heat 1 tablespoon of the oil.
  3. Curried Leg of Lamb Pot Pie

    Tender leg of lamb is combined with vegetables and coconut milk to make this delicious Curried Leg of Lamb Pot Pie.

  4. Season the lamb with salt and pepper and add half to the Dutch oven. 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.
  5. Add the first half of the lamb (in the bowl) back to the Dutch oven.
  6. Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook, stirring, for 1 minute.
  7. Stir in the flour, then gradually stir in the wine until smooth. Add the chicken stock and bring to a boil, stirring, until thickened, about 1 minute. Cover and simmer over low heat until the lamb is very tender, about 1 hour.
  8. Add the squash, kale, carrot, turnips, mushrooms and coconut milk to the casserole and simmer over moderately low heat until the vegetables are tender, about 10 minutes. Season with salt and pepper.
  9. Spoon the curry into a buttered 8-by-11-inch casserole or baking dish. Brush the dish rim with beaten egg.
  10. On a lightly floured surface, roll out the pastry to a rectangle or oval large enough to cover your dish. Fold the pastry in half, unfold it over the curry, and gently press onto the edge of the dish.
  11. Brush with beaten egg then cut 4 small steam vents in the top.
  12. Bake the potpie for 30 minutes. Raise the heat to 450°; bake for 20 minutes longer, until the pastry is browned and cooked through. Let rest for 20 minutes, then serve.

The lamb in this Curried Leg of Lamb Potpie cooks to a nice tenderness and goes well with the curry and root vegetables. It’s a perfect filling for potpie.

So, this holiday season, forget about chicken, beef and even turkey pot pie and do yourself a favor by trying lamb in your pot pie. It may be the best gift you give yourself this year.

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5 Comments

Posted by on November 27, 2012 in Cookin', One-Pot Wonders, Recipes

 

Tags: , , , , , , , , , , , , , , , ,

5 responses to “Recipe: Curried Leg of Lamb Potpie

  1. Jueseppi B.

    November 27, 2012 at 7:11 pm

    Reblogged this on The ObamaCrat.Com™ and commented:
    This is probably magnificent as a pot pie, and probably even more YummY as a stew without the crust, for those of of watching our waistline!! Thank you Po’ Boy Livin’ Rich.

     
  2. Jueseppi B.

    November 27, 2012 at 7:12 pm

    Reblogged this on The ObamaCrat.Com™ and commented:
    This is probably magnificent as a pot pie, and probably even more YummY as a stew without the crust, for those of of watching our waistline!! Thank you Po’ Boy Livin’ Rich.

     
  3. Irene

    November 27, 2012 at 9:06 pm

    this looks too good that is making me hungry. oh wait…it’s almost dinner! wish i could have this for dinner

     
  4. angrymanspeaks

    November 28, 2012 at 1:31 am

    This does look great. I think I’ll try this. I had a leg of lamb for Thanksgiving and my whole family loves lamb; and curry. My wife just walked in and she is exstatic. Thanks Po’ Boy Livin’ Rich

     
  5. richardmcgary

    November 28, 2012 at 4:52 pm

    I bet this is simply to die for. Curried lamb in a pot pie? Heaven on a plate.

     

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