These Indian spiced lamb and vegetable in a cup are the most ridiculously delicious and yet effortless dish you’ll put together. Think of them as a unique take on your pot pie, and laced with delicate, earthy Indian spices.
These pies are easy to make, and can be the perfect end to your day on the cold, winter nights when you want to turn to comfort food. Plus, they are budget friendly too, and are a good way to use up any extra veggies you may have.
Scroll down to take a look at everything you need to do to make these pies in a cup.
Ingredients For the Recipe
To make these spiced lamb and vegetable pies in a cup, you’ll need these simple ingredients.
- Oil: 1 tbsp
- Cumin seeds: ½ tsp
- Dried Fenugreek leaves: 1 tsp
- Green chilies (chopped): 2 tbsp
- Onions (finely chopped): ½ cup
- Ginger garlic paste: 1 tbsp
- Peas: ¼ cup
- Turmeric powder: A pinch
- Red chili powder: 1 tsp
- Coriander powder: ½ tbsp
- Cumin powder: ½ tbsp
- Garam masala: 1 tsp
- Salt: 1 teaspoon or as per required
- Minced lamb: 1.5 cups
- Coriander leaves (chopped): For garnish
- Carrots (chopped): ¼ cup
- Pastry sheets: as needed
How to Make the Indian Spiced Lamb and Vegetable Pies in a Cup
Once you have all the ingredients ready, here’s what you’ll need to do to put the pies together.
Heat oil in a pan. Add the cumin seeds and green chilies.
Add the dried fenugreek leaves. Saute.
Next, add the onions and mix well. Cook for 30 seconds.
Add the ginger garlic paste and saute.
Add the peas next and cook for 1 minute.
Add all the powdered spices and saute. Cook for 30-40 seconds.
Next, add the minced lamb and cook until it turns golden brown.
Add the carrots at last and cook for 1-2 minutes.
Take the pastry sheets and cut them into circles little bigger than the oven-friendly cups in which you intend to bake the pies.
Brush the sides of the cups with butter. Add in the prepared minced lamb.
Cover the cups with the pastry.
Press excess pastry over the edges. Make a small cross on top of the pastry using a knife.
Bake pies for 15 to 20 minutes or until pastry is golden and puffed.
Frequently Asked Questions
While the recipe calls for the use of carrots, peas, the meat and some spices, you can totally experiment and add in other ingredients of your choice.
These pies are, in fact, a great way to get more greens on your plate. Consider adding in chopped kale, spinach, green beans and broccoli, but if you’re all about flavors, mushrooms, bell peppers and tomatoes can be great additions too.
Yes you can! Just make sure you use cups that are oven proof, and ideally, have a wide base and mouth.
Store-bought shortcrust pastry is the best choice for this recipe, but if you don’t seem to have that on hand, you can use any other dough or even homemade dough to seal the pie filling.
If you don’t have minced lamb, you can use minced chicken or even shredded chicken as an alternative. And if you’re looking for a vegetarian alternative, you can use soya granules that have been soaked, and have the excess water squeezed out.
Yes! You can assemble the lamb and vegetable pies in a cup and refrigerate them for up to 24 hours.
Your leftovers can be wrapped up in aluminum foil and then refrigerated for up to 2 days. Then, all you need to do is get them out and reheat them in the microwave.
Tips & Tricks to Make the Indian Spiced Lamb and Vegetable Pies in a Cup
Excited and ready to give the recipe a try? Wait up! You might want to have these little tips and tricks handy.
- Don’t have the individual spices that the recipe calls for? Just use any allspice mixture or garam masala powder instead.
- To add an extra element of deliciousness to the pies, you can also add a bit of worcestershire sauce into the filling.
- If you’re adding more veggies into the mixture, make sure you cook them well until all the water in the pan has evaporated. You don’t want liquid oozing out while cooking and turning your pies all soggy.
- If the filling still needs to be thickened, you can add some cornflour slurry into it and cook it until the mixture comes together.
- Remember to allow the mixture to cool down before you start to assemble everything.
- To make the crust nice and shiny, brush a simple mixture of whisked egg and some salt onto it before you pop it in the oven.
Serving Ideas & Suggestions
These rustic and delicious lamb and vegetable pies in a cup can be served on their own. They’re super hearty and filling and need no other side. However, if you really want to go the extra mile, team them up with some oven roasted potatoes or a light pasta salad.
And if you’re looking for some more fun and unique recipes to try your hands at, don’t forget to give these handpicked ones a shot!
Indian Spiced Lamb and Vegetable Pies in a Cup
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds
- 1 teaspoon Dried Fenugreek Leaves
- 2 tablespoon Green Chilies , (chopped)
- ½ cup Onions , (finely chopped)
- 1 tablespoon Ginger Garlic Paste
- ¼ cup Peas
- 1 pinch Turmeric Powder
- 1 teaspoon Red Chili Powder
- ½ tablespoon Coriander Powder
- ½ tablespoon Cumin Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 1.5 cups Minced Lamb
- 1 cup Coriander Leaves , (chopped)
- ¼ cup Carrots , (chopped)
- Heat oil in a pan. Add the cumin seeds and green chilies.
- Add the dried fenugreek leaves. Saute.
- Next, add the onions and mix well. Cook for 30 seconds.
- Add the ginger garlic paste and saute.
- Add the peas next and cook for 1 minute.
- Add all the powdered spices and saute. Cook for30-40 seconds.
- Next, add the minced lamb and cook until it turns golden brown.
- Add the carrots at last and cook for 1-2 minutes.
- Take the pastry sheets and cut them into circles little bigger than the oven-friendly cups in which you intend to bake the pies.
- Brush the sides of the cups with butter. Add in the prepared minced lamb.
- Cover the cups with the pastry. Press excess pastry over the edges. Make a small cross on top of the pastry using a knife.
- Bake pies for 15 to 20 minutes or until pastry is golden and puffed.
- Serve hot!