Ingredients
Filling:
3 tablespoons olive oil
3 cloves garlic
1 (3/4 inch thick) slice fresh ginger root, coarsely chopped
1 tablespoon red curry paste
1/2 cup fresh cilantro leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
3 red onions, chopped
1 eggplant, chopped
3/4 cup chopped celery
1 large red bell pepper, chopped
3 cups diced leftover roast lamb
Sauce:
1 1/2 cups milk
3 tablespoons butter
1/2 cup sweet white wine
3 tablespoons all-purpose flour
salt to taste
Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon curry powder
6 tablespoons shortening
3 tablespoons cold water, or as needed
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease a large pie plate or baking dish.
Place olive oil, garlic, ginger, curry paste, cilantro, cumin, turmeric, cayenne pepper, and cinnamon into the work bowl of a food processor, and process into a paste. Place the curry paste into a large mixing bowl, and stir with red onions, eggplant, celery, and red bell pepper to coat all the vegetables with curry mixture. Turn the vegetables into a large skillet over medium heat, and cook and stir until the vegetables are tender, about 7 minutes. Stir in the cooked lamb, and cook and stir until the lamb is hot and coated with spice mixture, 2 to 3 more minutes. Turn off the heat under the skillet.
Heat milk, butter, and wine in a saucepan over medium heat until the mixture is hot but not boiling, and the butter is melted. Whisk 3 tablespoons of flour into the hot milk mixture, and cook, whisking constantly, until the sauce has thickened. Turn the heat under the skillet of lamb and vegetables to medium, and cook and stir until hot, about 2 minutes; pour the sauce into the lamb and vegetables, and stir to combine. Season to taste with salt, and pour the hot filling in
