WEBDrain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside. Meanwhile, heat a large deep skillet over high heat and brown the meat, season with 1 teaspoon salt and pepper to taste. Cook, breaking the meat up with a wooden spoon as it cooks, about 5 minutes. When cooked, set aside on a plate.
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WEBStir in tomato paste tomato paste and cook for 3 to 4 minutes. Add peas, stock, worcestershire, thyme, rosemary, salt, and pepper. Stir until incorporated. Reduce heat to a simmer and cook until liquid is reduced to about 20% …
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WEBPut the block of butter for the pastry into the freezer for 45 minutes. Meanwhile, make the filling. Heat the oil in a large, heavy-based pan. Add the bacon and fry briskly, stirring, until golden. Add the minced lamb and continue to fry over a high heat for 5 minutes, breaking the meat up with a wooden spoon as it browns.
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WEBBring to a simmer, and simmer over very low heat for 15 minutes then allow to cool for about 10 minutes while you line the pie tin. Add fine salt (¾ teaspoon - or to taste) to lamb mixture and mix well. Line the base of your pie tin with the sheet of shortcrust pastry, trimming and patching to fit if needed.
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WEBAdd in the lamb stock and bring to the meat mixture to the boil and then reduce to a simmer until sauce thickens. Approx 15 mins. Pour mince mixture into a oven proof dish (I used a square pyrex). Season with salt and pepper and add the frozen peas and sweetcorn.
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WEBPreheat (fan) oven to 180C/ 350F/ GM4. Peel and boil the potatoes in salted water, then mash until smooth, adding the butter and sufficient milk to create a soft & creamy consistency. Season to taste. Divide the lamb between 4 individual pie dishes and top with the potato (pipe it on for a neat finish).
WEBAdd onion and garlic and cook until soft, about 7 minutes. Add the lamb and the spices. Increase the heat to medium high. Cook, stirring frequently, until lightly browned, about 10 minutes. Stir in the remaining ingredients, including reserved milk and remaining salt. Increase the heat to high.
WEBHow to make Moroccan Lamb Pies: Add olive oil to a large frying pan and sauté the onion for a few minutes. Add the lamb mince and cook until brown. Drain off any excess fat. Add the garlic, cumin, cinnamon and salt then stir through the mince. Add the tomato relish and chopped sultanas, stir again. Pour in the water and let it simmer for 5-10
WEBHeat oven to 400°F. In a large cast iron skillet heat 1 tablespoon olive oil over medium heat. Add ground lamb to the skillet and cook until browned, breaking it up with a wood spoon as it cooks, about 6 minutes. Remove from skillet and set aside. Using the same skillet heat remaining olive oil.
WEBPut the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon. Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s
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WEBInstructions. Preheat the oven to 180°C. Cut the diced lamb very finely, and chop the onion. Spray a large saucepan with low calorie cooking spray and brown the lamb for 5-6 minutes. Slice the carrots, chop the green beans and grate the courgette, and add to the saucepan along with the onion and garlic.
WEBHeat the oil in a medium sauté pan over medium-high heat. Add the onions and cook until soft, about 5-6 minutes. Add garlic and 2 tablespoons of chopped rosemary and stir. Immediately add in the ground lamb, 1 teaspoon of salt and the pepper. Stir occasionally until meat is cooked through, about 8-9 minutes.
WEBSimmer on low heat for 15 minutes until the mixture thickens into a very thick gravy, similar to a rich bolognese sauce. Season to taste with salt and pepper, remove bay leaf. salt and pepper. Roll out the pie dough and line a pie dish with pie pastry, then spoon the lamb mixture into the dish. Top with grated cheese.
WEBPrepare the keema pie filling. Dice the onion and fry in 1 tablespoon of vegetable oil in a wide pan until it softens. Stir in the yoghurt, garlic paste and ginger paste and cook for 2-3 more minutes until the yoghurt separates slightly. Crumble in the lamb and cook until browned, stirring with a wooden spoon.
WEB1. For the dough: Preheat the oven to 200°C (approximately 390°F). Quickly knead the flour with salt, butter and egg yolks to a smooth dough, wrapp in plastic wrap, and place in the refrigerator. 2. For the filling: Peel the onion and garlic and finely dice.
WEBPreheat the oven to 400°F. In a dutch oven, melt 2 tablespoons of butter and cook carrots, onion, and celery. Saute until they start to soften, about 3-5 minutes. Add the broth, potatoes, and lamb and cook until potatoes start to soften approximately 10 minutes.
WEBAdd 4 Tablespoons butter, ½ cup milk, and 1 Tablespoon sour cream. Place potatoes, butter, milk, and sour cream in a stand mixer with the flat blade attached. Whip until fluffy. Top each of the ramekin dishes with ½ cup or so of the creamy mashed potatoes, if using ramekins, or spread evenly across the 9×13 dish.