This is a shortcrust pastry pie filled with ground lamb cooked in a korma-style sauce — coconut milk, yogurt, korma paste, garlic, and ginger. It takes about an hour and 45 minutes start to finish and feeds six. The honest reason to make it: korma paste does most of the heavy lifting on flavor, so you get a genuinely interesting filling without hunting down a long list of individual spices.
Before you start
Two things actually matter here. First, cool the filling completely before it goes into the pastry shell. A warm filling steams the bottom crust from the inside, and you end up with a soggy base no matter how hot your oven is — 20 minutes on the counter isn’t enough; aim for room temperature throughout. Second, keep your butter cold right up until it goes into the flour. If it softens, the pastry bakes up dense instead of flaky. Cube it, then stick it back in the freezer for ten minutes while you measure everything else. Both steps are easy to skip and both will cost you.
Troubleshooting
- Filling is watery after baking: The coconut milk and yogurt didn’t reduce enough on the stovetop. Before filling the pie, the mixture should hold its shape on a spoon — if it pools, simmer it uncovered for a few more minutes until it tightens up.
- Bottom crust is undercooked: Either the filling was still warm when assembled, or the pie dish isn’t conducting heat well. Use a metal pie dish rather than ceramic if you have one, and place it on the lowest oven rack for the first 20 minutes.
- Pastry shrinks away from the edges: The dough was overworked or didn’t rest long enough. After rolling, press it into the dish and refrigerate the whole thing for 15 minutes before adding the filling.
- Lamb filling tastes flat: Korma pastes vary a lot by brand. If the filling seems bland after simmering, stir in a small pinch of salt and a squeeze of lemon juice — acid wakes up the spices without changing the character of the dish.
- Crust cracks when rolling: The dough is too dry or too cold. Let it sit at room temperature for five minutes, then press the crack together with your fingers and re-roll slowly.
Substitutions that actually work
- Korma curry paste: If you only have a generic mild curry paste, use the same amount and add a tablespoon of ground almonds or cashew butter to the sauce — that’s what gives korma its characteristic richness.
- Coconut milk: Full-fat canned coconut milk is the standard. Light coconut milk works but the sauce will be thinner; compensate by simmering two or three minutes longer. A half-cup of heavy cream is a reasonable swap if that’s what’s in the fridge.
- Ground lamb: Ground turkey works here — just cook it to 165°F (74°C) and expect a milder result. The korma paste carries enough flavor that it still tastes intentional. Skip the garnish of slivered almonds and cilantro if you’re short on both — not worth the extra dish.
- Shortcrust pastry: A good-quality store-bought shortcrust or even puff pastry cuts the prep time significantly. Puff pastry will give you a puffier, lighter top rather than a sturdy encased pie, but it bakes well and tastes fine.
- Yogurt: Plain whole-milk yogurt and Greek yogurt both work as written. Sour cream is a workable substitute in the same quantity.
Make-ahead notes
The lamb filling can be made up to two days ahead and kept covered in the fridge — it actually tastes better the next day once the spices have had time to settle. The assembled unbaked pie (filling in the shell, lid on, egg wash not yet applied) can be refrigerated overnight; brush with egg wash right before it goes in the oven. Baked pie keeps in the fridge for three days. To reheat, cover loosely with foil and warm at 325°F (165°C) for about 20 minutes — this keeps the crust from over-browning before the center heats through. For freezing, the baked pie freezes well for up to two months; thaw overnight in the fridge before reheating rather than going straight from frozen to oven.
Minced Lamb Korma Pie
Equipment
Ingredients
For the Lamb Korma Filling:
2 tablespoons vegetable oil - neutral oil such as grapeseed or sunflower
1 pound ground lamb - preferably grass-fed for deeper flavor
1 medium yellow onion - finely chopped
3 cloves garlic - minced
1 tablespoon ginger - fresh, finely grated- 2 tablespoons korma curry paste - such as Patak’s or homemade
½ cup coconut milk - full-fat from a can- ⅓ cup yogurt - plain, whole milk or Greek-style
- ¼ cup slivered almonds - toasted, optional
¼ cup cilantro - fresh, roughly chopped
For the Pie Crust:
2 ½ cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
1 teaspoon salt
1 cup unsalted butter - cold and cubed
6 tablespoons water - ice water, as needed to bring dough together
1 large egg - beaten with 1 tablespoon water for egg wash
Instructions
- Heat vegetable oil in a large skillet over medium heat. Sauté onions until translucent—about 6 to 8 minutes—then add garlic and ginger, stirring until aromatic (about 1 minute).
- Add the ground lamb, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 10 minutes.
- Stir in korma curry paste and cook for 2 minutes to release the spices. Then add coconut milk and yogurt, reduce heat to low, and let it simmer gently for 10–12 minutes until slightly thickened.
- Stir in slivered almonds (if using) and cilantro. Allow the mixture to cool while preparing the crust.
- In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fingertips until pea-sized crumbs form. Gradually add ice water and mix until dough holds together.
- Divide dough into two discs, wrap in plastic wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out one dough disc and line a 9-inch pie dish. Fill with the cooled lamb mixture. Roll out second disc and lay over filling. Crimp edges and cut small slits for venting.
- Brush with egg wash and bake for 35–40 minutes, or until crust is golden and flaky.
- Let rest 10 minutes before serving to allow juices to settle.
Notes
- For a shortcut, use store-bought pastry dough—just ensure it's all-butter for best flavor.
- For added depth, stir in 1/2 teaspoon garam masala before baking.
- Use ground turkey for a lighter alternative to lamb, adjusting spices as needed.
Nutrition
FAQ
Can I use store-bought pastry instead of making it from scratch?
Yes, store-bought shortcrust pastry works well and saves about 20 minutes of hands-on time. Look for an all-butter version if you can find one — the flavor is noticeably better than shortening-based options, and the texture holds up under the moist filling.
What if I can’t find korma curry paste at my store?
Use any mild curry paste you have and stir a tablespoon of ground almonds or a teaspoon of cashew butter into the sauce — those are the ingredients that give korma its distinctive creamy, slightly sweet character. The result won’t be identical, but it will be close enough.
How do I know when the lamb filling is cooked through and safe to eat?
Ground lamb should reach an internal temperature of 160°F (71°C) — check it in the skillet before it goes into the pie. By the time the filling has browned for 10 minutes and then simmered in the sauce for another 10 to 12, it will be well past that mark, but a quick check with an instant-read thermometer removes any doubt.
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