1 x Marion’s Kitchen Thai Massaman Curry, which includes:
MASSAMAN CURRY PASTE
DRIED HERBS & CHILLI
800g (1.7lb) diced lamb shoulder
1 onion, diced
2 medium potatoes, diced
1 tbsp oil
4 sheets puff pastry
2 egg yolks, lightly whisked
Heat oil over medium heat and fry the MASSAMAN CURRY PASTE for couple minutes. Add lamb and cook for 3 minutes or until the meat starts to brown.
Pour in the COCONUT MILK.
Stir through the DRIED HERBS & CHILLI along with potatoes, onion and peanuts. Allow it to simmer for about 90 minutes or until the meat is fork tender. Allow curry to cool completely.
When the curry is cool, divide among 6 one cup capacity ramekins or pie dishes.
Cut pastry into 3cm (about ½ inch) strips. Weave the strips of pastry evenly over the lamb to create a lattice pattern (click here to watch the video). Trim the overhang of pastry. Use leftover pastry strips to create an edge around the latticed pastry.
Brush pastry with egg yolk. Place in the fridge to chill for 30 minutes.
Preheat oven to 200C/390F.