This delicious South African Traditional Lamb Pie which is traditionally served with a
Karoo Lamb Pie
sour cream pastry crust is a very tasty use of the cheaper cuts of mutton.
Mutton is preferable to lamb in this pie as this will give a more flavoursome dish with a more rounded taste.
Preferably use a mixture of mutton shoulder, neck and knuckles with the bone left in although any combination of these or even stewing mutton will serve.
Sawn through lamb shank will add to the richness due to the escaping marrow. All the meat should be cut into small pieces.
For the Sour Cream Pastry
450g (1lb) self-raising flour
5ml (1tsp) salt
250g butter directly from the fridge
25ml (5tsp) brandy
250ml (1cup) sour cream
For the Karoo Lamb Pie Filling
2 cloves garlic
15ml (1Tblsp) corn flour
530ml (2cups+2tblsp) cold water
2 chicken stock cubes
5ml (1tsp) salt
5ml (1tsp) black pepper
2kg (4½lb) Mutton as described above
30ml (1Tblsp) extra virgin olive oil
2 bay leaves
6 whole cloves
5ml (1tsp) ground coriander
2½ml (½tsp) nutmeg
2½ml (½tsp) cayenne pepper
10ml (2tsp) mustard powder
15ml (3tsp) soft brown sugar
80ml (⅓cup) brown vinegar
TO MAKE THE SOUR CREAM PASTRY
Reserving 30ml (2Tblsp) of the flour double sift the flour and salt into a large bowl
Cut the butter into the flour
Stir the brandy and sour cream together and then pour into the butter/flour mixture
Using a knife cut the mixture until a dough is formed then knead the dough to form a ball
Cover the dough and place in the refrigerator for 45 minutes
Remove the dough from the refrigerator and roll out, into a square, on a floured board to +/-1cm (1/3inch) thick. Fold in half twice to form a smaller square. Roll out again and form another square. Turn this square so the next side faces you and repeat the process 3 times.. Fold into a final square cover and place in refrigerator until ready to use.
TO MAKE THE KAROO LAMB PIE FILLING
Chop the onions and garlic cloves very finely
Make the corn flour into a paste using the 2 extra Tblsp (30ml) of cold water
Bring the 500ml (2cups) of water to the boil, remove from the heat and allow to cool slightly then dissolve the chicken stock cubes in it.
Mix the salt and pepper with the flour reserved when making the sour cream pastry dough and dust the mutton pieces with it.
Heat the oil in a large saucepan and then brown the floured mutton in it.
Add the onion, bay leaves, cloves and peppercorns and stir-fry over medium heat for 3 minutes.
Add the chicken stock, cover and simmer very gently until the mutton falls from the bones, this should take about 2 hours, check occasionally to ensure sufficient liquid remains.
Allow the mixture to cool then remove the bones, any gristle, the bay leaves and peppercorns.
Shred the meat and return, together with the liquid to the saucepan. Add the remaining spices, garlic, sugar and vinegar and bring to the boil. Reduce the heat and simmer for 10 minutes. Season to taste and add the corn flour to ensure the mixture is sufficiently thick.
Place the mutton mixture in an ovenproof pie dish with an upturned ceramic egg cup or pastry funnel in the center.
Preheat the oven to 180oC (350oF)
Roll out the Sour Cream Pastry Dough to a size sufficiently large to cover the top of the pie dish
Place the Karoo Lamb Pie in the oven and bake for 25-30 minutes until the pastry is a golden brown in color and has a flaky texture.
Remove and serve hot with roasted vegetables and/or rice.
Once you've tried this Traditional South African Karoo Lamb Pie with Sour Cream Pastry it will probably become a family favorite
In spite of the somewhat lengthy preparation time this pie well worth the effort required.
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