Keema Pie (Indian Style Minced Lamb)

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This Keema pie is a very British pie based on a traditional Indian dish.

Keema Pie with Vegetables

Pie is a regular favourite here as my husband is from Lancashire, and while it take some time to make, it’s easy to make extra for another day. I’ve been stuck in a rut recently though, cooking the same pies time and time again. This time I wanted to make a meat pie as we didn’t have red meat planned for the rest of the week, so to jazz things up a bit the filling is based on the Indian dish Keema – curried mince meat. It’s not too spicy  – just gently curried.

I’ve used a nice thick suet crust pastry top to the pie as that’s so much quicker and easier than using shortcrust pastry to do a pastry case all the way round. I made two 2-3 person pies but if you prefer, you could use 8oz self raising flour and 4oz suet for the crust and do one big pie in a round casserole dish.

Keema Pie Close Up

I use frozen lamb mince for convenience, but if you use fresh it works the same – just quicker. Remember if you have frozen fresh mince, it will need defrosting before use. I’m sure it would taste equally good with beef – though of course Hindus have a great respect for cows and so many Indians don’t eat beef.

Keema Pie Close Up
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Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 
Course: Dinner
Cuisine: British/Indian
Servings: 4 -6
Author: Lizzie
Ingredients
  • 400 g minced lamb
  • 1 onion
  • 1/2 tsp cayenne pepper or according to your preference and the strength of your chilli powder
  • 2 tsp each of cumin and coriander
  • 1 tsp each of garlic granules and turmeric
  • 1/2 tsp ginger
  • 1 can of chopped tomatoes
  • 3 handfuls of frozen peas
  • 1 medium potato
  • 10 oz self raising flour
  • 5 oz suet - beef or vegetable
  • Flour for dusting
  • Milk for brushing
Instructions
  1. Dice the onion. Place it in a pan with the mince and cook until the mince is browned and the onion soft.
  2. Stir the spices into the mince and cook for a couple of minutes.
  3. Add the tinned tomatoes and frozen peas and simmer while you peel and dice the potato.
  4. Add the potato to the pan along with half a mug of boiling water. Cook, covered, until the potato is tender or you have made the pastry.
  5. To make the pastry stir the flour and suet together. Add cold water, a little at a time, until you can bring it together into a soft dough. If it sticks to your fingers add more flour. If it is crumbly add more water.
  6. Divide the pastry into two chunks and roll each out to roughly the size and shape of the dishes you're using, on a floured surface. It's better to get it a little too big and trim it, than to have it too small.
  7. Grease the sides of your dishes, and fill each with half your filling then lay the crust on top. Trim off any excess with your fingers.
  8. If you find there is a gap just stretch a piece you've trimmed off somewhere else into the gap, and use damp fingers to stick it to the surrounding pastry. Now brush with milk and pop them into the oven.

 

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