Spicy Lamb Pie Recipe | MAGGI® Arabia

Spicy Lamb Pie

Spicy Lamb Pie can be served in cups individually or as one big round pie. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 600 g lamb fillet, roughly cut
  • 1 medium red onion, thinly sliced
  • 3-4 cloves garlic, crushed
  • 1 tablespoon ginger root, grated
  • ½ cup almond shavings, toasted
  • 2 cubes MAGGI® Chicken Bouillon
  • ½ cup hot water
  • ½ cup yogurt
  • 1 cup green peas, frozen
  • 2 tablespoons fresh lemon juice
  • ½ cup coriander leaves
  • 2 tablespoons flour
  • 2 packs puff pastry
  • 1 large egg, lightly beaten
  • To prepare korma paste:
  • 2 teaspoons ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon almond powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cardamom powder
  • 2 pieces bay leaves
  • ½ teaspoon ground cloves

How to Prepare

  1. In a medium-sized pan, melt half of the butter and half of the olive oil and fry lamb pieces until golden brown. Remove and set aside. In the same pan, fry onions, garlic and ginger until softened. Mix all the ingredients for the korma paste in a food processor. Then add almonds and korma paste to the onions and sauté for 3-5 mins.
  2. Return meat to the pan and add MAGGI® Chicken Bouillon, water, and yogurt. Simmer uncovered for 20 mins.
  3. Remove pan from the heat. Stir in peas, lemon juice and coriander leaves and allow the mixture to cool to room temperature.
  4. Butter (or spray with a non-stick vegetable/flour spray) the bottom and sides of a 20 cm wide cake tin and set aside.
  5. Dust a clean work surface with flour and roll out the puff pastry. Cut two circles from the dough. One should be about 35 cm wide to be used for the bottom and sides. The second should be about 25 cm to cover the top.
  6. Place the bigger pastry at the bottom of the greased pan, making sure to cover the sides. Use a fork to make small holes in the pastry. Fill with the cooled meat mixture, cover the pan with the second smaller pastry and seal the edges. Place in the fridge for at least half an hour to harden the pastry.
  7. Preheat oven to 180ᵒC and place the rack on the bottom level.
  8. Brush the pastry with beaten egg and bake for 35-40 mins or until the top is golden brown.
  9. Remove and serve hot with salad and yogurt.

Nutritional Info

Energy : 1061.00 Kcal
Protein : 37.00 g
Carbohydrate : 77.00 g
Fats : 69.00 g

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