Sweet curried lamb and mango pies
Lamb shoulder roast (easy carve), raw
480 g, (Buy 600g)
1 tsp, finely grated
1 clove(s), crushed
1 cup(s), (250ml)
1 medium, finely chopped
2 medium, chopped
2 stick(s), chopped
340 g, chopped
250 g, frozen, thawed, chopped
Reduced fat oil spread
20 g, melted
- Place flour on a plate and season with salt and pepper. Add lamb and toss to coat. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook lamb, turning, in batches, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Cook curry powder, ginger, garlic and tomato paste in same pan, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Pour over lamb in slow cooker.
- Add onion, carrot, celery, sultanas and potato to slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours). Add mango and cook, covered, on low for 1 hour (or high for 30 minutes).
- Preheat oven to 200°C or 180°C fan-forced. Spoon lamb mixture into four 1 1/2-cup (375ml) capacity ovenproof dishes. Scrunch 1 filo sheet and place on lamb mixture. Repeat with remaining filo. Brush lightly with melted spread and sprinkle with sesame seeds. Bake for 15–20 minutes or until pastry is crisp and golden. Serve.