Asian Lamb Potato Curry
Bring the flavours of India home to you.
450 g lean boneless beef chunk, cut into 1/2 inch cubes
3 tsp olive oil
1 garlic clove, minced
2 Tbs curry powder
2 medium carrots, sliced
1 medium onion, diced
1 beef-flavoured bouillon cube
3/4 tsp salt
1 1/4 cups water
1 Tbs cornstarch
285 g frozen peas
Ready-rolled puff pastry
1 egg yolk, lightly beaten
In a skillet, heat 2 tsp oil on medium heat; add beef and cook until brown and sealed. Stir in garlic and curry powder and cook for a minute. Transfer beef mixture into a bowl and in the skillet, heat remaining teaspoon of oil and cook carrots and onions for 10 minutes, until browned.
Add beef, bouillon, salt and water back into skillet and heat to boiling. Reduce heat, cover and simmer for 1 hour.
In cup, mix cornstarch with 1/4 cup water and add gradually to skillet. Turn on high heat and continue stirring until mixture thickens. Stir in peas and remove from heat. .
Preheat oven to 220 degrees.
Spoon filling into large pie plate or individual ramekins. Shape the pastry into a square large enough to cover either pie plate or ramekins and place over the top of mixture. Brush pastry with egg yolk.
Bake for 10-15 minutes until pastry is golden brown.