Curried Lamb Potpie
Ingredients
- 1.5 c. all-purpose flour
- 0.5 tsp. salt
- 0.25 c. ice water
- 3 tbsp. extra-virgin olive oil
- 2 lb. boneless lamb shoulder
- 2 tsp. curry powder
- 2.5 tbsp. all-purpose flour
- 0.33 c. dry white wine
- 2 c. chicken stock
- 2 c. butternut squash
- 2 c. Tuscan kale
- 1 c. unsweetened coconut milk
- 2 tbsp. Parsley
- 1 tsp. water, mixed with beaten egg (above)
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