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Slow-cooked lamb vindaloo pies

INGREDIENTS

2 Tbsp Vegetable Oil

2 Brown Onions, Finely Chopped

2 Tsp Yellow Mustard Seeds

1kg boneless lamb shoulder or leg, excess fat trimmed, cut into 3cm pieces

4 Tomatoes, Coarsely Chopped

1 Tbsp 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 servespice paste

5cm-piece fresh ginger, peeled, coarsely chopped

8 garlic cloves, coarsely chopped

2 long fresh green chillies, coarsely chopped

1 tbsp garam masala

2 tsp coarsely sweet paprika

1 tsp chilli powder (or to taste)

1 tsp ground turmeric

.

Directions:

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.

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

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.

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.