1 Lrg. Shallot (finely diced) 2.5 Cup Flour
4 Carrot (small dice) 2 tsp Salt
2 Potato (small dice) 1 tsp Cinnamon
1 tbls Cumin ½ Lb Butter (cut into pads)
2 tbls Cinnamon 1/2 -3/4 cup Water (cold)
1 tbls Paprika
1 tbls Ginger (fresh)
1 tbls Garlic (fresh)
2 tsp Cardamom Finishing:
1 tbls Chili Powder 2 cup Powdered Sugar
2 tbls Curry Paste (I like massamam curry paste)
2 tsp Anise Seed (ground)
1 tbls Salt
1 tbls Pepper
1 Lb Ground Lamb
Combine all your spices
Sauté: shallots, carrots and potatoes for 2-5 minutes before adding ginger and garlic. Sauté for another 2-5 min then add your spice mixture and curry paste. Cook until well combined and aromatic. You may need to add a little liquid of your choice (wine, water or Broth), if the mixture is dry. Pour out the mixture onto a baking sheet and let sit on your counter to cool for at least 10 minutes. Then place into the refrigerator to finish cooling completely.
While the vegetable mixture is cooling; prepare your crust. In a food processor mix your flour, salt and cinnamon. Add your butter and pulse until the dough is crumbly and dry. Add your water in small additions just until a cohesive dough forms. Dump out on a sheet of plastic wrap large enough to wrap the dough. Press into a ball and wrap up your dough. Place into the refrigerator for at least 20 – 30 Minutes.
Once the vegetable mixture is cool; combine with the ground lamb.
Remove your filling and pastry from the refrigerator. Cut your dough in half and roll the first half into a circle to create your bottom crust. Spread out the filling leaving about an inch along the outside edge. Rollout the other half of your crust and top the pie. Roll the bottom and top crusts together around the edges and press to seal the pie. Cut a series of vent holes in the top of the crust.
Bake in a 400 degree oven until the crust is golden brown and the inside temperature is between 145 and 150 degrees. Let cool for 10 minutes, sift the powdered sugar over the top and serve.