Recipe by Rob Hudgins
"This pie is made from leftover roasted leg or shoulder of lamb. In fact, I specifically roast the lamb to make this dish. I think there is no better way to to use lamb leftovers."
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1 (3/4 inch thick) slice
fresh ginger root, coarsely chopped
red curry paste
fresh cilantro leaves
red onions, chopped
red bell pepper, chopped
diced leftover roast lamb
1 1/2 cups
sweet white wine
salt to taste
cold water, or as needed
Very tasty! I was skeptical about the wine sauce, but it ended up coming out perfectly. It was quite a labor intensive recipe, though, I'd suggest giving yourself plenty of time. I also used lamb loin to save money, and it was still perfectly delicious.
This dish was good but not all the time required. I was disappointed.
* Percent Daily Values are based on a 2,000 calorie diet.
Rob's Lamb Curry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 308
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