SuperBowl is just around the corner (Finale is on Feb 3rd) and we have 2 games lined up for this Sunday along with my MOST Requested Indian Lamb Curry Puffs !!! Seriously, felt like a drumroll in the background whenever I take this name as the anticipation of the game along with this meaty puff is Incredible in the house. I used to look forward to that 10 minutes walk (with Dad) to our favorite bakery and you could literally smell the savory-sweet baked goods aromas all through the street. As we were a local and frequent visitor, the baker knew us very well, he would literally start preparing the package as soon as he could see us on the streets.
These Indian Lamb Curry Puffs were literally the center of attraction of not only our Sunday brunch but also gamedays (mostly Cricket that time) or any big or small party at home. Those were the days that not many houses had ovens and most of these goods were brought from the bakery. So when mom got her first oven (yes we had many after that), guess what was tried 😉 The baker (old Anglo-Indian gentlemen), was kind enough to give us the recipe and since then, mom has been making these ‘Curry Puffs’ at home! I’ve seen the whole process so many time, that I can literally make them even in my sleep (okay kidding, but who knows 😉 So, when I moved to USA, I remember, making them for our First SuperBowl party and you guys everyone has been hooked on them since then (more than decades now).
Ingredients for Indian Lamb Curry Puffs:
Dough – you can use homemade or store-bought biscuit/pizza. Lamb Mince (keema) Indian Spice Mix – curry masala Veggies – onion, peas, and carrots go perfectly but you can add potato too Oil
The recipe is extremely simple and absolutely customizable as per the availability of products/choice. At times, I would make the ‘Puff’ dough at home but most of the time, I take the slight ‘Semi-Homemade’ route and use ‘Flakey Biscuit Dough’ (the only key ingredient except lamb).
How to make Indian Lamb Curry Puffs:
The Flakey Biscuit Dough gives it that flakey, golden puff on the outside and crispy too. But, incase you don’t have the flakey dough, use any pizza dough and cut it slightly thick (thin dough would result in cracked puffs).
Once you have the dough, the stuffing gets ready in 15 minutes. Then it’s all about stuffing, sealing and baking the Hand-pies / Puff to golden perfection.
Baking in Regular Oven: Preheat oven at 360F (182C) for 3 minutes. Bake puffs for 10-12 minutes (keeping at eye on them). Air Fryer: Air fry at 200C for 10-11 minutes (4 small puffs or 3 large)
Storing Lamb Curry Puffs / Lamb Hand Pies:
You can keep the stuffing in an air-tight jar in the fridge for upto a week. Keep the dough in the freezer and thaw a night before. Once the Indian Lamb Curry Puffs are ready, they can stay in the fridge for 2 days. Simply crisp up in the oven before serving again. (Do-NOT Microwave the Puffs as that makes them extremely soggy)
You can serve them with Green Indian Chutney :
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Making the Filling::
How to Make Lamb Curry Puffs or Lamb Curry Hand Pies:
Air fryer Lamb Curry Puffs Instructions:
Air Fryer: Air fry at 200C for 10-11 minutes (4 small puffs or 3 large)
I’m using the flakey biscuit dough, however you can use pizza dough or homemade dough too
