Moroccan-style lamb pies

Moroccan-style lamb pies
Photography by Dean Wilmot, styling by Vanessa Austin

Serving size: Serves 8
Cuisine type: African
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Lamb
Cooking method: bake


INGREDIENTS

1.25kg diced lamb shoulder
1/2 cup (75g) plain flour
2 tablespoons olive oil
2 medium (300g) brown onions, chopped
2 medium (240g) carrots, chopped finely
2 cloves garlic, crushed
1 teaspoon each ground coriander, cumin, ginger and turmeric
1 cinnamon stick
1 1/2 cups (375ml) beef stock
6 (150g) fresh dates, seeded, chopped
1 tablespoon honey
2 tablespoons finely chopped fresh coriander
8 sheets filo pastry
50g butter, melted
2 teaspoons sesame seeds

HARISSA YOGURT
3/4 cup (200g) thick yogurt
2 tablespoons harissa
METHOD

1. Toss lamb in flour; shake away excess. Heat oil in large saucepan; cook lamb, in batches, until browned. Remove from pan.

2. Add onion and carrot to pan; cook, stirring, until soft. Add garlic and spices; cook, stirring, until fragrant. Return lamb to pan with stock; simmer, covered, 1 1/2 hours.

3. Preheat oven to 220°C (200°C fan-forced).

4. Simmer lamb, uncovered, about 30 minutes or until tender and sauce is thickened. Stir in dates, honey and coriander; season to taste.

5. Spoon mixture into eight 1-cup (250ml) ovenproof dishes. Brush each pastry sheet with butter, scrunch and place over filling. Sprinkle with seeds. Bake, uncovered, about 15 minutes or until browned.

6. HARISSA YOGURT: Meanwhile, combine yogurt and half the harissa in small bowl. Serve topped with remaining harissa.

7. Serve pies with Harissa Yogurt.

Lamb filling suitable to freeze. Not suitable to microwave.

Video: The Weekly's Assistant Food Editor Xanthe Roberts cooks Moroccan-style lamb pies with Kerri-Anne.



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