INGREDIENTS
Korma Paste
2 garlic cloves
1 thumb-sized piece fresh root ginger, grated
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
½ teaspoon Murray River Sea Salt
2 tablespoons grapeseed oil
1 tablespoon tomato paste
2 fresh green chillies, chopped
3 tablespoons desiccated coconut
2 tablespoons ground almonds
1 small bunch fresh coriander
2 teaspoons cumin seeds
1 teaspoon coriander seeds
Pie
1 kg boneless lamb shoulder trimmed, diced to 2.5 cm
1/3 cup korma curry paste
2 tablespoons vegetable oil
1 onion, sliced
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
400 g can diced tomatoes
400 ml can coconut cream
2½ cups water or beef stock
375 g puff pastry
Raita
150 g natural yoghurt
1 Lebanese cucumber
1 cup mint leaves, chopped
½ teaspoon Sea Salt
To Serve
Poppadums
Miele Accessories
METHOD
Korma Paste
- Combine korma paste ingredients in the bowl of a food processor and blitz until smooth.
- Place the lamb in a bowl and cover with the korma paste, mix well. Marinate for a minimum 12 hours.
Lamb
- Place marinated lamb in a gourmet oven dish, along with the remaining ingredients for the pie and stir well to combine.
- Place gourmet oven dish on shelf position 1. Select Combination Mode Fan Plus at 150°C + 3.5 hours + 100% moisture.
- Divide mixture evenly between 6 x 250 ml capacity heat-proof dishes.
- Pre-heat the oven on Fan Plus at 220°C.
- Using a 10 cm round pastry cutter, cut 12 puff pastry discs. Egg wash one side of the each disc and place egg wash side down over the top of the dish. Press the edges into the side of the dish to seal.
- Place on shelf position 1, cook for 10 minutes. Add a burst of steam and continue to cook for a further 20 minutes or until the pies are golden, puffed and crisp.
Raita
- Cut cucumber in half lengthways, use a teaspoon to scoop out seeds and discard. Grate the cucumber and squeeze out as much water as possible. Mix with the remaining ingredients, check seasoning, add salt if necessary. Refrigerate, covered until required.
To Serve
- Serve with poppadums and raita.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
