1 tblspn oil
500g lamb, chopped
1 onion, chopped
2 cloves garlic, crushed
400g can crushed tomatoes
1 cup water
1 1/2 tspn Moroccan seasoning
1/2 tspn each: ground cumin, ground coriander
2 tspn chopped coriander
2 sheets ready-rolled puff pastry
1 beaten egg, for glazingPreheat the oven to 200°C.
Heat the oil in a frying pan. Add the lamb and cook it in batches over a medium heat until it has browned. Remove the lamb from the pan and set it aside.
Add the onion and garlic to the pan and cook for 2-3 minutes. Add the lamb back to the pan with the Red Kumara, tomatoes, water, Moroccan seasoning, cumin and coriander and simmer for 25 minutes, or until sauce is thick and kumara is cooked through. Stir in the chopped coriander.
Place the lamb and kumara mixture into four 2-cup capacity ovenproof bowls or pie dishes. Cut pastry to fit top of dishes.
Brush the rim of the dishes with the beaten egg. Place the pastry over the dishes and seal the edges by pressing them with a fork. Cut slits in the top of the pastry to allow steam to escape. Brush the pastry with the beaten egg.
Bake the pies in the preheated oven for 20 minutes, or until the pastry is golden brown.