Lamb Keema Massaman Pie

Prep Time: 10 Mins
Cook Time: 20–25 Mins
Cook Temp (℃): 180

Lamb Keema Massaman Pie gives butchers a practical, professional counter option with dependable flavour and strong visual appeal. It suits busy displays, meal solutions and seasonal menus, where reliable preparation and clear customer appeal matter. The recipe is straightforward to prepare in batches, easy to portion and designed to deliver consistent results every time. Its balanced profile provides a convenient, satisfying choice for customers while helping build a smart, profitable product range. Use the clear ingredient and method details to maintain quality, reduce preparation pressure and support confident in-store selling. It is a useful choice for busy counters. It supports confident in-store selling.

Lamb Keema Massaman Pie

Method

Combine Verstegen World Spice Blend Massala PURE and Verstegen Binding DS PURE, add to the lamb and mix well.

Add Verstegen Sambal Oelek PURE, Kumar’s Massaman Sauce, peas, salt, onion and coriander. Mix until smooth.

Place into a boilable vacuum bag, vacuum pack and apply a piece of probe pad to the bag.

Steam in the Rational at 85°C with 100% steam for 1 hour 30 minutes.

Insert a probe through the probe pad and record the internal temperature for HACCP purposes.

Chill to fridge temperature within 90 minutes.

Fill the Scotch pie cases and add the lids.

Brush with Verstegen World Grill Indian Mystery PURE and top with Verstegen Fennel Seeds.

Cooking

Oven cook at 180°C for 20–25 minutes.

Ingredients

1kg minced lamb

12g Verstegen World Spice Blend Massala PURE

20g Verstegen Binding DS PURE

40g Verstegen Sambal Oelek PURE

400g Kumar’s Massaman Sauce

Verstegen World Grill Indian Mystery PURE

200g frozen peas

12g salt

100g onion, diced

15g coriander, chopped

Verstegen Fennel Seeds

Scotch pie cases and lids

Products Used in This Recipe