We quite enjoy Indian food in our house. I have found that most of the Mid Century recipes distort ethnic food a bit too much.
This recipe was pretty spot on too what you would find at an Americanized Indian restaurant. Not quite traditional, but pretty darn close.
The cooking time gives the lamb time to soften, so it was super moist.
I think the addition of some vegetable would have been nice. Some bell pepper or something would have added to the dish. Or maybe a spicy pepper or two…
Making the curry paste ensures that the sauce stays smooth. I do think a touch more curry would be nice. As is, the curry is very mild.
Making the rice casing is interesting. The rice on the bottom soaks up some of the curry sauce, while the rice on the sides stays white.
I don’t think there is any way to serve it like a pot pie. I could not get the rice to stay intact once it was removed from the pan. I think that if that was what you wanted, perhaps mixing an egg into the rice would help it stick together better.
The recipe was delish. My husband raved about it. Leftovers were definitely put away to be enjoyed later!
LAMB CURRY PIE
2 Pounds Lamb
1 Onion, Diced
1 Tablespoon Fat
3 Cups Hot Water
1/4 Teaspoon thyme
2 1/2 Teaspoons Salt
2 Tablespoons Flour
1 Teaspoon Curry Powder
1/4 Cup Water
3 Cups Cooked Rice
Cut lamb into 1 inch pieces. Brown with onion in fat. Add water, thyme and salt. Simmer for 1 1/2 hours. Combine flour and curry powder. Add cold water and mix to a smooth paste. Add to lamb. Line a greased baking dish on sides and bottom with rice. Press firmly into place. Fill center with lamb mixture. Bake in a 350 degree oven for 20 minutes.
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