Spring Lamb and Mint Pie

Tender lamb, slow cooked in a minty gravy, with carrots, onions and pearl barley, topped with a hot water crust pasty lid, served with new potatoes and purple sprouting broccoli.

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Another spring recipe!  I made this pie a few weeks ago, after buying some lovely lamb neck from my local farmers market. Being British, I don’t think there anything that goes better with lamb than mint, so I decided to make a delicious lamb and mint pie!

I’ve made a basic lamb stew and mixed some home made mint sauce through at the end, which makes makes the sauce extra tasty. And I have used hot water crust pastry for the lid, because I find it really easy to work with, and it gives the robust finish that complements the meaty lamb stew really well.

I had my pie with some boiled new potatoes, coated in butter and some steamed purple sprouting broccoli, which was delicious, but you could serve this with whatever veg you want!

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Variations: you could do something similar with pork and apple or pork and sage, by exchanging the meat, and replacing the mint sauce with apple sauce and fresh sage.

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Ingredients: Serves 4

The Lamb

  • 800g Bone-in Lamb Neck
  • 1/2 an Onion
  • 4 Cloves of Garlic
  • 1 carrot
  • 2 Handfuls of Pearl Barley
  • 2 Litres of Chicken Stock
  • Salt and Pepper
  • 1tbsp Corn Four

The Mint Sauce:

  • 1 Bunch of Fresh Mint
  • 6tbsp Red Wine Vinegar
  • 2 tbsp Sugar

The Hot Water Crust Pastry:

  • 250g Plain Flour
  • 100g Lard
  • 100g Water
  • Pinch of Salt

To Serve:

  • New potatoes
  • Broccoli

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To Make:

The Lamb:

Fry the onion, garlic and carrots in a large pan with a lug of olive oil. then add the lamb, stock and pearl barley, simmer for a few minutes, and then transfer to a slow cooker, and leave for 4-6 hour, until the lamb is tender and falling off the bone.

Once cooked, spoon out the lamp, carrots and pearl barley with a slotted spoon, and transfer to a baking dish, removing the lamb bones.

Pour the remaining stock into a pan and bring to the boil. mix the cornflour with a little water and stir though the stock, continue to cook until thickened. Then pour over the lamb until just covered. Set Aside.

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The Mint Sauce

Finely chop the mint and transfer to a bowl.

Heat the sugar and vinegar in a pan until the sugar has dissolved – taste and add more vinegar/sugar as needed. Then pour over the finely chopped lamb.

Spoon half of the sauce into a serving dish, and the rest into the lamb stew mixture.

The Pastry:

Preheat the oven to 180°C

Weigh out the flour in a large bowl and mix with the salt.

Heat the water and lard in a small pan, until the lard has completely melted. Pour into the flour mixture and mix quickly, to form a ball of soft pliable dough.

Turn out onto a clean, floured work surface and roll out to around 1-2cm thickness (in the correct shape for your baking dish).

Place over the top of the lamp mixture and press the edges down with a fork. Make some leaf shapes with the remaining pastry for decoration.

Brush some egg wash over the pastry and bake in the preheated oven for 20-30 minutes, until the pasty is evenly browned.

Leave to cool for 5 minutes before serving.

Cut into 4 generous portions, and serve with new potatoes, greens and some extra mint sauce, delicious!

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Lamb Tikka Kebabs, with Home-Made Naan, Mint Raita and Roasted Butternut Squash.

Tender Lamb skewers, marinated in a creamy, spicy tikka marinade, served with home-made naan bread and cooling mint raita.  


There is always the temptation on a Friday , after along tiresome week, to order a takeaway! But why bother when you can make something just as delicious, healthier and cheaper at home! Why not try my lamb tikka kebabs with nann and mint raita?

I made these last Friday, when I was craving a takeaway and this really hit the spot. It is certainly not an authentic Indian recipe, but I do think its better than the standard greasy fare from the local takeaway!  

Variations: The Lamb could be substituted for any other meat, such as chicken, or for vegetables and paneer. DSC04492 Ingredients: Serves 2 (With some leftover dough)

The Naan: ( Makes 7-8 Naan)

  • 550g Plain White Flour
  • 10g Salt
  • 10g Fast Action Yeast
  • 25g Sunflower Oil
  • 320g Warm Water
  • 2tbsp Nigella Seeds
  • Dried Garlic
  • Dried Coriander

The Lamb Tikka Kebabs:

  • ½ an Onion
  • 3 Cloves of Garlic
  • 1 Chilli
  • A Thumb Sized Piece of Ginger
  • 2tbsp Tomato Puree
  • 1tsp Ground Cumin
  • 1tsp Garam Masala
  • 1tbsp Coriander seed
  • salt
  • 3tbsp Plain Yoghurt
  • 300g Lamb Leg Steaks

The Mint Raita:

  • 100ml Plain Yoghurt
  • 1 Large Handful of Fresh Mint
  • 1 Small Handful of Fresh Coriander
  • 1 Pinch of Salt
  • 1 Large Pinch of Sugar

The Roasted Butternut Squash:

  • 300g Diced Butternut Squash
  • 1tbsp Sunflower Oil
  • 1tbsp Smaoked Paprika
  • 1tsp Ground Cinnamon.

DSC04490 To Make:

Preheat the oven to 200C

The Naan Bread:

Combine all ingredients for the dough in a bowl, mix until they come together and form a rough ball of dough.

Turn out onto a work surface, and knead for 5-10 minutes, until smooth and elastic. Test the dough is ready by pressing it with your finger, it should spring back if the gluten has been worked enough.

Return to the bowl, cover with cling film, and leave to prove for 1-2 hours, until doubled in size.

After the dough has proved, turn it out onto a work surface and knock back, to remove any large air bubbles.

Weigh out 100g pieces of dough, and form into tight balls (allow 1-2 per person), leave to rest on the side for 30 minutes (meanwhile put together the marinade and get the butternut squash in the oven).

Roll out each piece of dough until thin, and stretch into circular disks. Wet the top of the naan with a little water and sprinkle over some nigella seeds, coriander and garlic. Press in with your hands.

Fry each naan a large frying pan for a few minutes either side, until the edges have puffed up and the dough is cooked through. IMAG0171 Transfer to a board, until ready to serve. DSC04487 The Lamb Tikka Kebabs

Blend together all the ingredients for the marinade.

Slice the lamb into long thin pieces – about 2cm thick Pour the marinade over the lamb and leave to infuse for around 30 minutes.

Thread the marinated lamb onto skewers.

Heat the remaining marinade in a small pan and mix with 1-2tbsp of yogurt to make a tikka dipping sauce.

Put the lamb into a hot grill, and cook for 3-4 minutes either side, until the lamb is cooked pink and the outside has started to caramelize.

The Butternut Squash

Cut the butternut squash into small chunks.

Coat in the spices and oil.

Cook in the preheated oven for 30 minutes until cooked through and caramelised.

The Mint Raita

Blend all the ingredients for the mint raita in a small blender.

Pour into a serving dish.

To Serve:

Serve the lamb on a hot naan bread, with the mint raita and tikka dipping sauce drizzled on top, with a side of roasted butternut squash.

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