This is a whopper of a pie, this pastry made my husband (28 yrs so far...) propose to me so be warned, then the deep decadent curry filling is rich and deep in gorgeous flavours given from the slow braised marinated bone in lamb shanks that deliver a unbelievable creamy richness to the vindaloo masala encased with the Best Ever Suet Marriage Proposal Puff Pastry...If you want more presentation you can wrap the bone in foil while baking the pie this will keep the bone clean and white.
Prep Time 15 minutes / Marinating time 2-24hrs / Cooking time 3 hours
Ingredients
(makes 4 pies or 1 large pie)
Lamb Shank Curry Marinade
4 lamb shanks
1/2 stick cinnamon grinded
1 onion peeled rough chopped
6 cloves garlic peeled
1 thumb size piece ginger
20 cardamom pods seeds only
1 tsp cumin seeds ground
1 tsp black peppercorns ground
5 whole cloves
1/2 tsp ground turmeric
1/2 tsp sea salt
1/2 tsp sugar
2 tbsp kashmiri chilli powder
2 tbsp tamarind pulp
5 tbsp white wine vinegar
The Vindaloo Masala
3 tbsp ghee
1 onion finely chopped
4 cloves garlic finely chopped
3 tomatoes quartered
1 green chilli whole
1 ltr lamb stock
Marriage Proposal Suet Pastry
330g plain flour
130g suet
100g cold butter grated
150ml-200ml cold water
1/2 tsp sea salt
1/2 tsp ground white peppercorns
Marinating Lamb Shanks and Cooked Vindaloo Curry
First make the vindaloo marinade, place all the ingredients in to your food processor and blitz to a fine paste, massage all over the lamb shanks and leave to marinate for as long as possible up to 24 hours, this just deepens the flavour in the meat.
When you are ready to cook the vindaloo which will take around 2 hours unattended, heat a large casserole dish with a lid to medium hot, add the ghee and when melted the onions and garlic gently soften for around 10 minutes then add the tomatoes, chilli, stock and the lamb shanks with the marinade, cover with the lid and leave to cook on a low heat for around 2 hours until the meat is falling off the bone.
Meanwhile make the pastry place all the ingredients except the water in a large bowl and gently stir through, add the water and gently bring together to form a ball, turn out on to your work top and using the heel of your hand flatten out the ball until double the original size, fold in half, turn the pastry 90 degrees and flatten out again, fold in half, repeat twice more then wrap in baking paper and chill in the fridge for at least 30 minutes before using.
Remove the lamb shanks and reduce the sauce to a medium thick curry sauce consistency place the lamb shanks back in and leave the curry to one side to cool, alternatively bung on some rice and enjoy as a gorgeous curry right now!
Roll out your pastry and line your pie tin or tins, fill with the lamb shank curry bone on or off, egg wash the rim of the pie casing and press on the pastry lid of the pie, egg wash and bake at 180 C / 356 F for around 30-40 minutes until light and golden, leave to rest for five minutes before removing the pies from the tin and enjoy, serve with some Indian spiced crushed potatoes and spinach.
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