Rogan Josh Pot Pie

Rogan Josh Aussie Lamb Pot Pie by Shanti Bhushan Lal, Executive Chef at Brigadiers

Shanti Bhushan Lal, Executive Chef at Brigadiers Rogan Josh Aussie Lamb Pot Pie.


  • 1kg Aussie lamb chumps
  • 200g chopped white onion
  • 50ml vegetable oil
  • 1g cinnamon
  • 2g green cardamom 
  • 1g bay leaf
  • 1g black cardamom
  • 1g cloves
  • 1g fennel seeds
  • 60g ginger and garlic paste
  • 10g coriander powder
  • 10g cumin powder
  • 30g kashmiri red chilli powder
  • 50g toasted gram flour
  • 20g potato starch
  • 2 litres of lamb stock
  • 200g Greek style yoghurt
  • 20g salt
  • 10g garam masala powder
  • 80g diced potatoes 2”
  • 80g diced carrot 2”
  • 750g puff pastry sheets


  1. Heat oil in a heavy bottomed pan. Add all whole garam masala followed by the chopped onion.
  2. Sauté the onion until golden brown, add ginger & garlic paste followed by the chilli powder and salt, then cook until the oil is released from the spices.
  3. Add the diced lamb and sauté the lamb until golden brown and the oil starts to come up to the surface.
  4. Whisk the yoghurt, toasted gram flour and potato starch together, a little at a time, constantly whisking to prevent curdling.
  5. Cook the mixture for a while and add the lamb stock, then add in the diced potatoes and carrots.
  6. Braise the lamb on a gentle simmer, until the lamb is tender and the sauce has reduced by half.
  7. Add garam masala powder and adjust with seasoning.
  8. Cool in a blast chiller for at least  90 minutes.
  9. Check the core temperature, bag pack and store in the refrigerator.
  10. Separate the lamb pot pie into 5 individual pie portion bowls.
  11. Cut the pastry sheet to size so the sheets cover the pie dish with a 1” overhang.
  12. Using a pastry brush, apply the egg wash on the top of the pastry lid and neatly crimp the edges. 
  13. Generously sprinkle poppy seeds and melon seeds on top of the pastry.
  14. Bake the pies at 180℃ for 15 minutes.
  15. Serve hot.

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