Vindaloo Lamb Pies | Angus & Oink

Ingredients

• Ready made short crust pastry
• 500 g of lamb mince, browned off and set aside.
• One tin of chickpeas
• 1 tablespoon white wine vinegar
• 80g cup sunflower or vegetable oil
• 1 teaspoon sugar
• 2 white onions, sliced
• 1 teaspoon salt, plus more as needed
• Teaspoon fenugreek seeds
• 1 teaspoon of dried mint
• 3 teaspoon garlic purée
• 4 tablespoons ginger purée
• 800g ripe tomatoes
• 2-3 teaspoons vindaloo season