Traditional South African recipe for Karoo Lamb Pie
2 kg lamb on the bone (shoulder or knuckles) or mixture of the two. Cut into 5 – 6 cm pieces.
Ina Paarman’s Meat Spice
2 cups (500 ml) water
2 x 25 g Ina Paarman’s Liquid Beef Stock
1 whole onion, chopped
2 bay leaves
1 t (5 ml) ground coriander
2 cloves garlic, crushed
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
2 t (10 ml) mustard powder
2 t (10 ml) sugar
4 T (60 ml) balsamic vinegar
2 T (30 ml) potato flour or cornflour mixed with a little cold water
2 onions studded with 5 cloves
sour cream pastry or bought butter puff pastry
pinch of sugar
pinch of salt
Adjust the oven rack to one slot below the middle. Preheat oven to 160°C. Season the lamb with Meat Spice. Place all the lamb ingredients into a large heavy-based saucepan with a lid.
Cook meat in the oven until completely tender and starting to fall away from the bones ± 3 hours. Spoon the meat out with a slotted spoon and cool it a little. Flake the meat and remove the bones, excess fat, gristle and bay leaves.
Fill up the stock remaining in the saucepan with water, you should have ± 1 ½ cups. To that add all the sauce condiment ingredients. Thicken it with the potato or cornflour blended into a little water. When the sauce is boiling, taste it for seasoning and add the flaked meat.
Dish the meat mixture into two heat-resistant pie dishes 26 cm x 5 cm.
Position the spiked onion in the centre to prevent the pastry from sagging. Leave to cool down. Ideal to refrigerate overnight.
Cover the pies with pastry. It is easier to roll the pastry between two sheets of baking paper. Put an extra pastry strip under the edges. Scallop the edges. Glaze with the egg wash ingredients beaten together. Turn up the oven temperature to 190°C. Bake for 35 – 40 minutes until golden-brown.
It can be pre-prepared well in advance and frozen with the uncooked pastry cover.
Thaw in the refrigerator overnight. Glaze the pastry with egg wash and bake.
It will wait on a hot tray without spoiling while the guests enjoy their starter.
By: Ina Paarman