That’s right you heard it here first, but what a great combination. Dried fruit in you lamb, chilli and coriander pie. Not only that, it was full of butternut pumpkin and ginger!! Yum! I really want to get into cooking like this on a regular basis, where you finely chop and then fry off a mixture of aromatics and spices (in this case), onion, chopped ginger, garlic, chilli and ground coriander to flavour your dish. At my cooking class in Bali, all the recipes were based around this style of cooking. I loved it. https://thebakersdozenbakeoff.com/2018/10/11/paon-bali-cooking-class-ubud/
finely chopped
oinion ginger garlic
ground coriander 
fry that goodness
Then to this aromatic spice mixture I added the diced lamb and browned this off. Then I added the vegetable stock and brought this to the boil before transferring to the oven for 30 minutes. After that it was time to
stir in the dried apricots and butternut squash, salt and pepper and then I returned it to the oven to cook for another 30-45 minutes. This was slow cooked meat, oh yeah. 🙂 I didn’t have enough dried apricots so added some prunes as well. Did the job nicely.
Once the meat was cooked I added lemon juice to taste and set an upturned egg cup in the middle of the pie dish and spooned in the filling.
I made the pastry by mixing (unusually!) breadcrumbs to self-raising flour, and adding chopped coriander and a pinch of salt. Then I added a big dollop of suet ( I used shortening, not sure if it’s the same thing but there you go) and ice cold water to mix. It was nice and easy to make.
fresh white breadcrumbs 
fresh coriander 
suet 
The pastry was easy to work and I rolled this out. I dampened the rim of the pie dish and cut a strip of pastry about 1.5cm wide and pressed this onto the rim of the dish, brushed the strip with water and then after wrapping the pastry around the rolling pin, unrolled it over the dish, letting the egg cup poke through.
roll 
trim 
precariously roll out 
scallop those edges with the back of a knife
I brushed the pastry with a beaten egg to glaze and baked this for 35 minutes at 180ËšC until golden brown. It was a very delicious dinner and left over pie was even better the next day! The pastry was crisp and almost scone like, so delicious, I think I will use this recipe again.
My roast potatoes, btw, (same recipe as for my wedges), coat in olive oil, flour and seasoning and bake until golden brown!
