Cut the lamb into large cubes, trimming away any large fat areas if necessary. Clean the kidneys and cut them into pieces. Peel the shallots and cut them into thin slices.
In a baking bowl, stir the lemon zest and juice with the currant jelly and honey. Add the lamb, kidneys and shallots and marinate for one night.
The following day, sprinkle the flour over the marinated meat. Mix everything thoroughly. Pour into a terrine or high gratin dish. Pour in the soup and season to taste with salt and freshly ground pepper.
Roll out the puff pastry to a thickness of three mm, much larger than the mold. Brush the outer edge of the mold with egg white, as well as the edge of the pastry. Place the pastry over the mold and press the edges very well to smooth. Decorate the pie with leftover dough as desired. Leave to cool for at least fifteen minutes before baking.
Preheat the oven to 200 °C.
Mix the egg yolks and the cream and brush the pie with it. Bake on the lowest shelf of the heated oven for fifteen minutes. Now reduce the temperature to 170 degrees and bake the pie for another thirty to forty minutes. If the surface darkens too much, cover with aluminum foil.
Tip: You can also steam lamb stew in a frying pan, cool and then bake with a dough cover for thirty min.
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