Lamb korma pies with raita
Lamb leg steak, raw
500 g, fat trimmed, cut into 2cm pieces
Greek yoghurt, plain, low-fat, no added sugar
Indian curry paste
75 g, (1/4 cup) (korma)
1 medium, thinly sliced
Canned diced tomatoes
1 cup(s), (250g)
3 cup(s), (90g)
½ cup(s), coarsely chopped
½ medium, grated
1 x 3 second spray(s)
- Spray a large saucepan with oil and heat over medium-high heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the lamb and cook, stirring, for 2–3 minutes or until browned. Add the curry paste and cook for 1 minute or until fragrant.
- Add the tomatoes and ⅓ cup (80ml) water and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until lamb is tender. Add half the yogurt and all the spinach and simmer for 2–3 minutes or until spinach wilts. Stir in half the coriander and cool for 20 minutes.
- Preheat oven to 200ºC or 180ºC fan-forced. Lightly spray a 6-hole (¾-cup/180ml capacity) Texas muffin tin with oil.
- Lightly spray 1 sheet of filo with oil. Fold sheet in half lengthways and then fold crossways to form a rectangle. Cut sheet in half to form 2 squares. Lay 1 square over the other to form a star. Press filo stack into a muffin hole to line the base and sides. Repeat with remaining filo to make six pie bases. Bake for 5–6 minutes or until lightly golden. Spoon lamb mixture into pastry cases. Bake for 10 minutes or until crisp.
- Meanwhile, combine the remaining yogurt, cucumber and remaining coriander in a small bowl. Serve pies with the raita.