Indian Lamb and Chickpea Pie

This pie is full of tasty Indian spice but without any chilli heat.

The mild flavour makes it perfect for family eating, even if Indian food is usually not part of your menu. If you do like heat with your curry then either add a couple of diced red chillis or a quarter teaspoon of chilli powder to the lamb mixture.

One of the best things about this pie is the base. It is more like bread than pastry, and it is filling as well as cheap and simple to make. I included some cumin seeds in the dough to give it a subtle flavour, but it also soaks up some of the juices from the lamb 🙂

No canned chickpeas in the pantry? Use cannellini beans or brown lentils instead. Should you not be able to get lamb mince cheaply in your supermarket then substitute turkey or chicken mince instead.

Ingredients – serves 6:

Base:

  • 3 cups self raising flour
  • 50g/2 oz butter, diced
  • 1 teaspoon cumin seeds
  • 1 and 1/2 cups milk

Filling:

  • 1 tbsp oil, olive or vegetable
  • 1/2 small onion, diced
  • 500g/1 lb lamb mince (ground)
  • 400g/14 oz can chickpeas, drained and rinsed
  • 1 tbsp curry powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • small handful fresh coriander (cilantro), leaves and stalks separated
  • 1/3 cup light sour cream or plain yoghurt
  • a little milk, to glaze

Method:

  • To make the base, put the flour and butter into a large bowl and use your fingertips to rub together until the mixture resembles fine breadcrumbs. Add the cumin seeds and milk then mix together to form a soft dough.
  • Spray a large baking tray with cooking spray. Place the dough onto the baking tray and spread out to form a 30cm/12 inch round.
  • To make the filling, place the oil and onion into a large saucepan and cook over a medium-high heat for a minute.
  • Add the lamb mince to the saucepan and cook, stirring often to break up any lumps, until browned.
  • Add the curry powder, ground cumin, ground coriander, turmeric and also the fresh coriander stalks then stir. Cook for a few seconds until just fragrant.
  • Add the chickpeas to the pan and stir. Remove from the heat and leave to cool for 10 minutes.
  • Heat your oven to 200C/180C fan forced/390F.
  • Once your pie filling has cooled slightly, stir in the sour cream or yoghurt.
  • Tip the filling into the centre of the dough base. The filling should be piled up to leave a 2.5cm/1 inch border of dough.
  • Fold up the dough edges to enclose the filling and form the pie. Glaze the sides of the pie with a little milk.
  • Cook for 30 minutes or until the pie is puffed and golden.
  • Serve topped with the fresh coriander leaves.
  • Enjoy!

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2 Responses to Indian Lamb and Chickpea Pie

  1. lonaj68 says:

    This looks great. I love chickpeas but I’d definitely try it with the cannellini beans too. Yum

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