Tasty Tuesdays- Curried Lamb and Potato Pot Pie

I think that Tuesdays would make a good day for sharing recipes for tasty delights, and thus Tuesdays on the blog will now be "Tasty Tuesdays."

I will start off with a recipe for Curried Lamb (or Beef) and Potato Pot Pie. I found this recipe in the 2009 Holiday edition of the LCBO's Food and Drink magazine. I've changed it a bit to suit our tasts, and our ingredient availability.



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Curried Lamb (or Beef) and Potato Pot Pie

Ingredients
1 lb boneless lamb shoulder or beef cubes
3 tbsp Shan Rogan Josh curry mix (check an Indian food store for this)
2 tbsp vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
3 cups (750 mL) beef stock
1 red pepper, chopped
1 jalapeño or other hot pepper, seeded and minced
1/2 lb Yukon Gold potatoes, peeled and cubed (about 3 medium)
3/4 cup all-purpose flour
1 frozen deep dish pie shells, thawed

1. Trim visible fat from lamb or beef and cut into 1-inch cubes and place in large bowl. Add curry mix and stir well to coat lamb or beef pieces. Cover and refrigerate for at least 1 hour.

2. Heat oil in large shallow saucepan over medium-high heat. Brown lamb in batches. Remove to plate. Add onions, garlic, ginger and 1/2 cup of the stock to saucepan and cook, stirring for about 5 minutes or until softened. Add red and hot peppers and cook for 2 minutes.

3. Return lamb to saucepan with remaining beef stock and potatoes. Bring to boil. Reduce heat; cover and simmer for about 30 minutes or until lamb and potatoes are tender.

4. Preheat oven to 375°F (190°C).

5. Whisk together flour and 1 cup (250 mL) water until smooth. Drizzle into lamb mixture and bring to a simmer and cook, stirring for about 5 minutes or until thickened. Let cool, stirring occasionally.

6. Place the thawed pie shell on baking sheet. Pour in lamb mixture. There might be some leftover for eating from a bowl the next day!

7. If you have any extra pie shell material, cut out shapes from the pie shell. Place all over the lamb mixture and bake on bottom rack of oven for about 30 minutes or until pastry is golden brown.
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We like to have this recipe on its own, or when we're having "Indian Night" (which happens almost every Sunday at our house. We always make Butter Chicken (a healthy version, which I can share the recipe to in the future), and cilantro naan. We usually make a vegetable dish, like Aloo Gobi, but it is replaced with curried lamb and potato pot pie on nights like last night!