recipe of homemade Slow-cooked lamb vindaloo pies

Hi there Everyone, I hope you’re in good health and happiness today. One thing that is inseparable in human lifetime is eating. Of course, in addition to concerning the taste, we must likewise attach importance to health. Eating excellent and healthy foods which might be beneficial to get the body so that the physique is always in suitable state. Intended for those of you who still enjoy to consume fast food, I advise to stop and start cooking on your own.

Slow-cooked lamb vindaloo pies

You certainly know that the foods you consume daily has a fantastic effect on your body health in addition to quality of life. In fact, healthy food can easily come in a simple version together with form, at a low price and easy to reach. Healthy food is not only focused on expensive organic ingredients that are common in big supermarkets.

The rise of popular diet styles and trends has caused a bit involving confusion on so-called healthy foods. Actually this trend often distracts from typically the most crucial basic nutritional principles. In simple fact, all you need to know can be the basic principles and content of different types of foodstuffs and adjust these people to the needs in the body.

Therefore healthy food is a food that you just cook yourself, you can choose typically the ingredients that are suitable for the sake of the body. Cooking is an easy activity, everyone can cook, no need to have cooking courses for being an expert in cooking, just know the recipe and try to practice it. Today all of us are going to make something special, Slow-cooked lamb vindaloo pies. This is one of the best recipes, This time I will make this a little more unique than normal.

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Attention! ALLERGENS

Ingredients of Slow-cooked lamb vindaloo pies

  • 2 tablespoons vegetable oil
  • 2 brown onions, finely chopped
  • 2 teaspoons yellow mustard seeds
  • 1kg boneless lamb shoulder or leg, excess fat trimmed, cut into 3cm pieces
  • 4 tomatoes, coarsely chopped
  • 1 tablespoon brown sugar
  • 2 fresh or dried bay leaves
  • 1 cinnamon stick
  • 80ml (1/3 cup) white vinegar
  • 2 sheets frozen shortcrust pastry, just thawed
  • 2 sheets frozen puff pastry, just thawed
  • 2 egg yolks, lightly whisked
  • Bought tomato chutney, to serve

Steps To Make Slow-cooked lamb vindaloo pies


  • Step 1
    To make spice paste, place all ingredients and 2 tbs water in the food processor. Process until smooth, adding extra water 1 tbs at a time to help blend, if necessary.
  • Step 2
    Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and a pinch of salt. Cook, stirring occasionally, for 10 minutes or until softened. Stir in mustard seeds for 1 minute. Add spice paste and stir for 1 minute or until aromatic.
  • Step 3
    Add lamb and cook for 4 minutes or until lamb just starts to colour. Add the tomato, sugar, bay leaves, cinnamon, vinegar and 60ml (1 ⁄4 cup) water. Reduce heat to low. Cover partially with a lid and simmer, stirring occasionally, for 2 hours or until the lamb is tender and sauce thickens. Season. Set aside to cool completely.
  • Step 4
    Preheat oven to 200C/180C fan forced. Cut each pastry sheet into 4 squares. Line eight 8cm (base measurement) pie tins with shortcrust squares. Trim excess. Fill with lamb mixture. Top with puff squares. Press edges together. Use a sharp knife to trim any excess pastry. Use a fork to press edges together to seal. Brush each pie with egg yolk and transfer to a large baking tray (depending on size of your oven and baking trays, you may need to cook in batches). Bake for 20 minutes or until pastry is golden. Serve with chutney.
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What do you think ? It’s uncomplicated, isn’t it ? I’m sure everyone can certainly make it home including you. Nothing at all is impossible if you want to try. Thank you for your time. Also, check out out other interesting recipes on this kind of website, Don’t forget to bookmark this page in the browser so you can access it faster later, be sure to share it with your loved ones, close friends, and colleagues. Thanks for listening, Cheerful Cooking!