The Maharani Mohini Kumari’s Lamb Pie

Name: The Maharani Mohini Kumari’s Lamb Pie
Yield: Serves 4-5
Ingredients: 1 tablespoon sugar; 1 rounded tablespoon unsweetened desiccated coconut; 300 ml/½ pint milk; 2 teaspoons tamarind paste (available from Indian and oriental grocers); ½ level teaspoon chilli powder; 1 rounded tablespoon plain flour; 3 teaspoons ground coriander; 2 teaspoons ground cumin; salt; egg yolk or milk, to glaze; egg yolk or milk, to glaze; 4 tablespoons Greek-style yoghurt; 225-350 g/8-12 oz puff pastry; 40 g/1½ oz butter; 675 g/1½ lb lamb fillets; 4 medium onions; 2.5 cm/1 in piece fresh ginger; 2 cloves garlic

Preparation info

Serves
4-5

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Ten tigers watched over me as I ate dinner in the cathedral-like dining room of the Wankaner Palace. Everything else in this vast and elaborate Edwardian edifice, standing on its hill above the town of Wankaner in Gujarat, India, is slightly dusty but the 95 beasts’ heads high up on every wall still look glossy and almost alive.

A member of the Wankaner royal family gave me this recipe, which is typical of the many Anglo-Indian-style dishes that the family have eaten since the days

Ingredients

Main course
Spicy

Ingredients

Method