Lamb Pie

 

 I made this, it was amazing but didn't look anything like this. Mine also overflowed my pie dish and burnt to the bottom of my oven. I also added lots of delicious garlic-chives and parsley from my garden to the potato crust. It made it super amazing. Also I didn't actually follow the instructions for this at all. I made this pie in about 40 minutes instead of the HOURS prescribed in the recipe. After a very hectic weekend this was the perfect way to end it all up. I accidentally locked my teaching partner and myself out of our report card writing program on Friday night. I spent all day Saturday at a Grammar PD. I learnt lots. This is now my 4th Grammar PD and I think I might actually be starting to "get it" now. Activities are on the way. I was up until about midnight Saturday night writing reports. Spent all day Sunday trying to prepare for this Indian Adventure that is just around the corner and then more reporting. I think it's mostly all done now, so hopefully I will stop neglecting my kitchen and my blog so much.

Spicy Lamb in Coconut Sauce

Yay!! We have finally got our new life started. After a 5 hour flight delay we are finally back together in our "old-new" house and it is great. The best part: the kitchen! I'm talking bench space. Dishwasher. One and a half ovens!! And to top it all off - Christmas is just around the corner (but more on that later). Tonight I cooked my first meal in the kitchen I designed - Spicy Lamb in Coconut Sauce.

I always get a bit funny about lamb cutlets. Sometimes they are really fatty or there isn't much meat on them and I never seem to cook them quite right but I totally committed to cutlets tonight and it was awesome. Also, they are called "spicy" but they really aren't and you can decide how spicy you want them to be anyway.

Spicy Lamb in Coconut Sauce

What you need

250g pumpkin

1/3 cup peas

small tin chickpeas

coriander leaves

parsley leaves

lamb cutlets 

1 teaspoon curry powder (more or less!)

1/3 cup coconut milk

1 clove garlic

2 tablespoons chicken stock

What to do

Preheat the oven to 180 Celsius and dice the pumpkin into about 1cm chunks. Pop in chunks into an oven dish with a splash of oil and put into the oven for about 10minutes.

Rub the lamb cutlets with curry powder (as much as you like) and place into a lightly greased fry pan on medium heat. 

Meanwhile add peas, chickpeas and leaves to the pumpkin and return to the oven on a 140 Celsius until the cutlets are cooked as desired. 

Once cutlets are cooked, put on top of vegetables and leave in the oven to keep warm. In the fry pan add the coconut milk, garlic and stock and bring to the boil. Let the sauce simmer until it is as thick as you like. 

Serve the cutlets layered on the vegetables and drizzle sauce over the top.