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Karoo Lamb Pie

Karoo Lamb Pie

This very South African Traditional Lamb Pie is usually served with a sour cream pastry crust which is a great compliment to cheaper cuts of mutton when the budget gets a bit tight in the middle of the month and you are forced to entertain.

Although it is called 'Lamb Pie' Mutton makes for a good substitute to lamb in this pie as this will give a more flavoursome dish with a more rounded taste.

For the Sour Cream Pastry
450g self-raising flour
5ml (1tsp) salt
250g butter directly from the fridge
25ml (5tsp) brandy
250ml (1cup) sour cream

For the Karoo Lamb Pie Filling
2 onions
2 cloves garlic
15ml (1Tblsp) corn flour
530ml (2cups+2tblsp) cold water
2 chicken stock cubes
5ml (1tsp) salt
5ml (1tsp) black pepper
2kg Lamb or mutton as described above
30ml (1Tblsp) extra virgin olive oil
2 bay leaves
6 whole cloves
6 peppercorns
5ml (1tsp) ground coriander
2½ml (½tsp) nutmeg
2½ml (½tsp) cayenne pepper
10ml (2tsp) mustard powder
15ml (3tsp) soft brown sugar
80ml brown vinegar

Reserving 30ml (2Tblsp) of the flour double sift the flour and salt into a large bowl

Cut the butter into the flour

Stir the brandy and sour cream together and then pour into the butter/flour mixture

Using a knife cut the mixture until a dough is formed then knead the dough to form a ball

Cover the dough and place in the refrigerator for 45 minutes

Remove the dough from the refrigerator and roll out, into a square, on a floured board to +/-1cm (1/3inch) thick. Fold in half twice to form a smaller square. Roll out again and form another square. Turn this square so the next side faces you and repeat the process 3 times..

Fold into a final square cover and place in refrigerator until ready to use.

Chop the onions and garlic cloves very finely

Make the corn flour into a paste using the 2 extra Tblsp (30ml) of cold water

Bring the 500ml (2cups) of water to the boil, remove from the heat and allow to cool slightly then dissolve the chicken stock cubes in it.

Mix the salt and pepper with the flour reserved when making the sour cream pastry dough and dust the mutton pieces with it.

Heat the oil in a large saucepan and then brown the floured mutton in it.

Add the onion, bay leaves, cloves and peppercorns and stir-fry over medium heat for 3 minutes.

Add the chicken stock, cover and simmer very gently until the mutton falls from the bones, this should take about 2 hours, check occasionally to ensure sufficient liquid remains.

Allow the mixture to cool then remove the bones, any gristle, the bay leaves and peppercorns.

Shred the meat and return, together with the liquid to the saucepan. Add the remaining spices, garlic, sugar and vinegar and bring to the boil. Reduce the heat and simmer for 10 minutes. Season to taste and add the corn flour to ensure the mixture is sufficiently thick.

Place the mutton mixture in an ovenproof pie dish with an upturned ceramic egg cup or pastry funnel in the center.

Preheat the oven to 180 degrees Celcius

Roll out the Sour Cream Pastry Dough to a size sufficiently large . to cover the top of the pie dish

Place the Karoo Lamb Pie in the oven and bake for 25-30 minutes until the pastry is a golden brown in colour and has a flaky texture.

Remove and serve hot with roasted vegetables and/or rice.

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