Abigail Donnelly, Author at Woolworths TASTE

Cake recipes

Steamed chocolate cake

35 minutes

Afternoon tea

Chocolate-and-cornflake cake

40 minutes

Air-fryer recipes

Air-fryer fish tacos

20 minutes

Asparagus recipes

Baby marrow pancake

15 minutes

Coffee recipes

Easiest-ever tiramisu

Afternoon tea

Chocolate marie biscuit fridge cake

Air-fryer recipes

Tofu with 5-minute Romesco sauce

15 minutes

Coconut recipes

Gochujang brown rice stir-fry

20 minutes

Afternoon tea

Pear loaf

40 minutes

Dhal recipes

Tomato-and-dhal soup

40 minutes

Lamb recipes

Lamb curry pie

1 hour 40 minutes

Lamb curry pie

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour 40 minutes

Ingredients

2 kg free-range lamb knuckles or cubes
6 T flour
6 T ghee
1 large onion, finely chopped
6 cloves garlic, crushed
2 whole chillies
1 x 5 cm piece fresh turmeric, grated
1 x 10 cm piece fresh ginger, grated
12 curry leaves
4 T Woolworths curry powder
2 T tomato paste
1 cup Woolworths organic beef stock
1 x 400 g can butter beans, drained
30 g fresh coriander, chopped
750 g pastry
1 free-range egg, beaten
1 T water
Woolworths jalapeño atchar, for serving
bananas, sliced, for serving
plain yoghurt, for serving

Method

Dust the lamb with flour. Heat half the ghee in a heavy-based pan over a high heat. Brown the lamb in batches, then set aside. Add the remaining ghee to the pan and gently fry the onion until soft.
Add the garlic, chillies, turmeric, ginger, curry leaves and curry powder. Cook over a gentle heat for 2 minutes.
Add the tomato paste, stock and meat. Cover tightly with baking paper and a lid. Simmer for 1 hour, checking occasionally to make sure the meat doesn't stick. Add the butter beans halfway through cooking time.
Allow to cool, then stir through the coriander. Preheat the oven to 180°C. Spoon the curry into a pie dish. Cover with rolled out pastry, trim any excess and use to decorate the pie. Beat the egg with the water and use brush lightly onto the pastry.
Bake for 40 minutes or until golden brown. Serve with the atchar and bananas mixed with the yoghurt.

Cook's note: This pie is inspired by a great Durban lamb-and-bean curry... and I love a good Durban curry, so this is the best of both worlds!

Browse more pie recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Abigail Donnelly

White chocolate sponge with butterscotch sauce

Steamed chocolate cake

Chocolate-and-cornflake cake

Air-fryer fish tacos

Baby marrow pancake

Easiest-ever tiramisu

Chocolate marie biscuit fridge cake

Tofu with 5-minute Romesco sauce

Gochujang brown rice stir-fry

Pear loaf

Tomato-and-dhal soup

Lamb curry pie

Lamb curry pie

Ingredients

Method