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Curry Lamb Pot Pie

March 14, 2012

LAMB CURRY POT PIE WITH JARLSBERG CRUST

Curry Lamb Pot Pie
Makes 10 – 12 servings

Recipe and Image, courtesy of Rachael, www.lafujimama.com

2 tablespoons olive oil
3 medium onions, chopped (about 2 cups)
4 cloves garlic, finely chopped
2 1/2 tablespoons curry powder
2 pounds ground lamb
1 tablespoon kosher salt, divided
2 cups frozen shelled edamame, thawed
1 cup chicken broth
3 1/2 cups diced (1/2-inch) unpeeled golden potatoes
1/3 cup chopped cilantro
2 teaspoons sambal oelek chili paste
3 cups grated Jarlsberg cheese (about 9 ounces)

1. Preheat the oven to 425 degrees Fahrenheit.  Grease a 2-quart casserole dish.2. In a 12-inch skillet, heat the olive oil over medium-high heat.  Cook the onion in the oil, stirring occasionally, until soft—about 5 minutes.  Add the garlic and curry powder and cook for one minute.

3. Add the ground lamb and 1 teaspoon of the salt.  Cook until the lamb is browned, making sure to break up any large lumps of meat. Add the chicken broth and potatoes.  Reduce the heat to medium-low, cover and cook, stirring occasionally, until the potatoes are almost tender—about 10 minutes.

4. Stir in the edamame, cilantro, chili paste, and remaining salt until well blended.  Remove from the heat and transfer the mixture into the prepared casserole dish, making sure the surface is level.  Sprinkle the shredded cheese evenly over the surface.

5. Bake for 25 minutes, or until the cheese melted and golden in spots.

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One Comment leave one →
  1. March 14, 2012 1:34 pm

    Now that looks good – totally my sort of thing 😀

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