Sieve flour. add butter and mix it with your hands until lumps are formed. add 6 tablespoons of ice cold water and assembly your dough. wrap in a plastic and put it in the fridge for 2 hours

In the mean time, heat olive oil, chop your onions and sauté. Add peppers and cook until onion is golden brown. Add curry powder, origanum, salt and ginger powder and stair. Add your lamb and your beef stock cubes, simmer for few minutes

Once meat is slightly tender add potatoes simmer until cooked. add corn powder and a quater cup of water and stir. simmer until the filling is think enough but not completey dry

Preheat oven at 180°

Take out your dough from the fridge and sprinkle your prep area with flour. Cut the dough into 60/40 portions and set small portion aside

Take the big portion and roll it out to form a circle big enough to cover your 24 centimetre pie dish bottom and sides. grease the bottom and the sides of your dish and lay your dough in.

Make sure the filling is not hot. Pour it inside the dish pie now take the small dough and roll it out enough to cover the top of your pie dish.

Work the edges in, to seal the pie and cut the edges out dress the top of the pie with eggwash using a kitchen brush.

Put it into the oven and bake for 45 minutes or until golden Serve it with greens of your choice.

Bona petité