Page 290 - Pie Squared

LAMB VINDALOO SLAB PIE

WITH A CARAMELIZED ONION CRUST

Serves 12 to 15

Whenever I eat at an Indian restaurant, I may crave the belly-
warming sauces and the sultry Indian spices, but it’s the breads I
devour. The flatbread naan, when studded with sweet, long-cooked
onions, is one of my favorites. Like that lovely bread, the

caramelized onion crust here complements the complex sweet and
sour flavors of vindaloo. If you are lucky enough to have a butcher,
request lamb shoulder; or, because the shoulder may be difficult to
locate, lamb leg is a fine option. I’m partial to spicy fillings,

particularly with this savory crust, so I add serrano to the filling with a
casual devil-may-care attitude. You may wish to be more
circumspect.

Make Ahead: The filling may be made and frozen up to 3 months
ahead. Defrost in the refrigerator overnight. The vindaloo sauce may

be made up to 1 week ahead. Keep refrigerated.

CARAMELIZED ONION CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) Onion Butter (here)

½ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING

¼ cup vegetable oil

1 pound (455 g) lamb shoulder or leg, cut into 1-inch chunks