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Photo of Sweet curried lamb and mango pies by WW

Sweet curried lamb and mango pies

Total Time
5 hr 30 min
20 min
5 hr 10 min
Who would have thought that mango and lamb would be such perfect partners! Traditional curry flavours have a hint of sweetness added from the sultanas and mango pieces, and are all encased in light and crispy pastry parcel.


Plain flour

1 tbs

Lamb shoulder roast (easy carve), raw

480 g, (Buy 600g)

Olive oil

1 tbs

Curry powder

2 tsp

Fresh ginger

1 tsp, finely grated


1 clove(s), crushed

Tomato paste

1 tbs

Beef stock

1 cup(s), (250ml)

Brown onion

1 medium, finely chopped


2 medium, chopped


2 stick(s), chopped


2 tbs


340 g, chopped


250 g, frozen, thawed, chopped

Filo pastry

4 sheet(s)

Reduced fat oil spread

20 g, melted

Sesame seeds

2 tsp


  1. 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.
  2. 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.
  3. 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).
  4. 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.


SERVING SUGGESTION: Steamed zucchini and yellow patty pan squash. TIPS: Suitable to freeze (without pastry top) for up to 3 months. Thaw in fridge overnight, top with pastry and bake as recipe directs. ON THE STOVETOP If you don’t have a slow cooker, cook lamb mixture in a large covered saucepan over low heat for 1 1/2 - 2 hours or until lamb is tender. Add mango for last 10 minutes of cooking. Continue from Step 4.