- 500 g cow lips (Inyama Yenhloko)
- 3 cups of water
- ½ medium-sized onion diced
- 2 ½ tsps Rajah mild and spicy curry powder
- 1 tbsp Robertsons steak and chops spice
- 1 tbsp Robertsons black peppercorn
- 1 cup Knorr beef stock (Beef Stock Pot, dissolved in hot water)
- 400 g ready rolled puff pastry
- 1 egg yolk beaten
Serving Size 4
Amount per serving
- Energy 589
- Protein 10.3g
- Carbohydrate incl. fibre 48.1g
- Carbohydrate excl. fibre 45.6g
- Sugar 1.4g
- Fibre 2.5g
- Fat 39.9g
- Saturated Fat 10.2g
- Unsaturated Fat 27.5g
- Monounsaturated Fat 22.3g
- Polyunsaturated Fat 5.2g
- Trans Fat 0.0g
- Cholesterol 54mg
- Sodium 745mg
- Salt 1.86g
- Calcium 4%
- Iron 19%
- Potassium 5%
- Vitamin C 2%
- Vitamin A 2%
Thoroughly rinse the cow lip meat in water, transfer into a large pot, add the water and boil for 30 minutes.
Remove the boiled cow lip meat from the pot and allow to cool, then cut into small chunks.
Add the onion, Rajah Mild & Spicy curry powder, Robertsons Steak & Chops Spice and Robertsons Black Peppercorns, and boil for 30 to 40 minutes.
Lower the heat, add a cup of beef stock and simmer on a medium heat for 40/60 minutes. The gravy must be thick, if not add 3 to 4 tablespoons of cake flour or corn starch for a thicker consistency.
Set aside to cool.
Heat the oven to 220°C
Pour the cow lip stew filling into a pie dish and brush the rim of the dish with some beaten egg yolk. Cover the dish with pastry and use a knife to trim and press the edges down against the side of the dish.
Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 minutes until golden.
Leave to stand for a few minutes before serving.