Curried Lamb Pot Pie

Lightly toast cumin, coriander, and fennel seeds until fragrant. Grind in a spice grinder or a mortar and pestle to form spice mix.

In a large bowl, marinate the lamb in yogurt, lime juice, turmeric, paprika, spice mix, salt, and pepper. Add the fried onions, 2 tablespoons vegetable oil, mint, cilantro and mix well. Marinate overnight in the fridge.

Remove the lamb from the fridge at least 30 minutes before cooking to let it come to room temperature.

Heat remaining 1/4 cup oil in a heavy bottomed pot. Add the marinated lamb and cook over high heat until its browned. Lower the heat, add potatoes, peas, and mix well. Cook for 30-40 minutes until lamb is perfectly tender and potatoes are cooked through. (The USDA recommends lamb reach an internal temperature of 145 degrees F with a 3-minute rest).

Prepare a thickening slurry by whisking 2 tablespoons of flour in 1/4 cup cold water. Add to the lamb and mix well. The lamb will thicken in 1-2 minutes. Remove from heat and let cool.

Preheat oven to 425 degrees F.

In a large baking dish, add the cooled lamb.

Roll out puff pastry sheet according to the dimension of your baking dish. Cut into strips and form a lattice top. Alternatively, just use one puff pastry sheet to cover the top of the baking dish and cut a vent into it to let the steam escape.

Brush puff pastry with egg wash and bake for 30-35 minutes until the puff pastry is golden brown.

Serve warm and enjoy!