INGREDIENTS
2lb American lamb shoulder, cut into 1-inch pieces
½ cup Greek yogurt
2 tbsp + ¼ cup vegetable oil
2 tsp turmeric
1 tbsp paprika
2 tsbp cumin seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
2 tbsp lime juice
½ cup fried onions, chopped
½ cup finely chopped cilantro
½ cup finely chopped mint
1 large potato, cut into 1-inch pieces
½ cup frozen peas, thawed
2 tbsp flour
¼ cup cold water
Salt, pepper to taste
2 sheets puff pastry
1 egg, whisked with 1 tbsp water
DIRECTIONS
Lightly toast cumin, coriander, and fennel seeds until fragrant. Grind in a spice grinder or a mortar and pestle to form spice mix.
In a large bowl, marinate the lamb in yogurt, lime juice, turmeric, paprika, spice mix, salt, and pepper. Add the fried onions, 2 tbsp vegetable oil, mint, cilantro and mix well. Marinate overnight in the fridge.
Remove the lamb from the fridge at least 30 minutes before cooking to let it come to room temperature.
Heat remaining ¼ cup oil in a heavy bottomed pot. Add the marinated lamb and cook over high heat until its browned. Lower the heat, add potatoes, peas, and mix well. Cook for 30-40 minutes until lamb is perfectly tender and potatoes are cooked through. (USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest).
Prepare a thickening slurry by whisking 2 tbsp flour in ¼ cup cold water. Add to the lamb and mix well. The lamb will thicken in 1-2 minutes. Remove from heat and let cool.
Preheat oven to 425F.
In a large baking dish, add the cooled lamb.
Roll out puff pastry sheet according to the dimension of your baking dish. Cut into strips and form a lattice top. Alternatively, just use one puff pastry sheet to cover the top of the baking dish and cut a vent into it to let the steam escape.
Brush puff pastry with egg wash and bake for 30-35 minutes until the puff pastry is golden brown.
Serve warm and enjoy!
