-
1
Preheat an oven to 375 degrees F (190 degrees C).
-
2
Grease a large pie plate or baking dish.
-
3
Place olive oil, garlic, ginger, curry paste, cilantro, cumin, turmeric, cayenne pepper, and cinnamon into the work bowl of a food processor, and process into a paste.
-
4
Place the curry paste into a large mixing bowl, and stir with red onions, eggplant, celery, and red bell pepper to coat all the vegetables with curry mixture.
-
5
Turn the vegetables into a large skillet over medium heat, and cook and stir until the vegetables are tender, about 7 minutes.
-
6
Stir in the cooked lamb, and cook and stir until the lamb is hot and coated with spice mixture, 2 to 3 more minutes.
-
7
Turn off the heat under the skillet.
-
8
Heat milk, butter, and wine in a saucepan over medium heat until the mixture is hot but not boiling, and the butter is melted.
-
9
Whisk 3 tablespoons of flour into the hot milk mixture, and cook, whisking constantly, until the sauce has thickened.
-
10
Turn the heat under the skillet of lamb and vegetables to medium, and cook and stir until hot, about 2 minutes; pour the sauce into the lamb and vegetables, and stir to combine.
-
11
Season to taste with salt, and pour the hot filling into the prepared pie plate.
-
12
To make crust, mix together 1 cup flour, 1/2 teaspoon of salt, and curry powder in a bowl until thoroughly combined.
-
13
Cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs.
-
14
Sprinkle with water, and stir gently until the dough just comes together.
-
15
Form into a rough ball, place on a floured work surface, and roll out into a crust to fit the pie dish.
-
16
Lay the crust over the dish and lamb filling, crimp it to the dish with a fork, and cut several slits in the top of the crust.
-
17
Bake in the preheated oven until the crust is golden brown and the filling is hot, about 35 minutes.
-
18
Let cool 7 to 10 minutes before serving.
