Tuesday, January 25, 2011

Indian Hand Pies with Lamb (and beef)

3 lb lamb stew meat
2 lb beef stew meat
3 Tbsp ground cumin
3 tsp turmeric
3 Tbsp Hungarian paprika
3 tsp cinnamon
1/2 tsp cayenne pepper
3 chopped onions
6 Tbsp chopped parsley
4 Tbsp chopped cilantro
3 tsp ground ginger
3 medium sized potatoes, peeled and cubed
1 Tbsp minced garlic
1 1/2 C peas
salt to taste
1 1/2 peeled and chopped granny smith apples

Brown meat and de-glaze the pan. Pour into oven proof pot. Add spices, herbs, onions, garlic and enough water to cover. Bake at 350 for two to three hours or until the meat is tender and the smell makes you  hungry. Add the potatoes and apples and cook on the stove top on low until they are tender. Add the peas. At this point you can do one or two things: make naan and eat as a stew or make dough for the hand pies. It's win-win.

6 C flour
18 Tbsp cold water
2 C lard (I usually use half butter, but there is a dairy allergy in the group)

Roll out a scoopful of dough, spoon on some of the meat mixture and seal the edges with a fork. Bake for 20-25 min or until golden. If you are feeling especially fancy, you can brush on an egg white and water mixture so the tops look glossy. Eat or freeze for later.

1 comment:

  1. Those look like the perfect size to use the tortilla press on! I may have to give using the GF flour blend a try and make a few.