Indian Spiced Lamb and Vegetable Pies in a Cup
These fragrant and comfortingIndian spiced lamb and vegetable pies in a cup make for the perfect easy andfilling dinner.
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Servings: 5 Servings
Calories: 239kcal
Ingredients
- 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)
Instructions
- 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!
Nutrition
Serving: 5Servings | Calories: 239kcal | Carbohydrates: 6.1g | Protein: 29g | Fat: 10.6g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 573mg | Potassium: 429mg | Fiber: 3g | Sugar: 1.6g | Calcium: 47mg | Iron: 3mg