Name: Moroccan-style lamb pies
Cook time: 165 min
Total time: 165 min
Yield: 8
Ingredients: 1.25 kilogram diced lamb shoulder; 1/2 cup (75g) plain flour; 2 tablespoon olive oil; 2 medium (300g) brown onions, chopped; 2 medium (240g) carrots, chopped finely; 2 clove garlic, crushed; 1 teaspoon each ground coriander, cumin, ginger and turmeric; 1 cinnamon stick; 1 1/2 cup (375ml) beef stock; 6 (150g) fresh dates, seeded, chopped; 1 tablespoon honey; 2 tablespoon finely chopped fresh coriander; 8 sheets filo pastry; 50 gram butter, melted; 2 teaspoon sesame seeds; Harissa yoghurt; 3/4 cup (200g) thick yoghurt; 2 tablespoon harissa

Moroccan-style lamb pies

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Serves 8

Cook

2H 45M

Ingredients

1.25 kilogram diced lamb shoulder

1/2 cup (75g) plain flour

2 tablespoon olive oil

2 medium (300g) brown onions, chopped

2 medium (240g) carrots, chopped finely

2 clove garlic, crushed

1 teaspoon each ground coriander, cumin, ginger and turmeric

1 cinnamon stick

1 1/2 cup (375ml) beef stock

6 (150g) fresh dates, seeded, chopped

1 tablespoon honey

2 tablespoon finely chopped fresh coriander

8 sheets filo pastry

50 gram butter, melted

2 teaspoon sesame seeds

Harissa yoghurt

3/4 cup (200g) thick yoghurt

2 tablespoon 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.Meanwhile, for harissa yoghurt, combine yogurt and half the harissa in small bowl. Serve topped with remaining harissa. Serve with pies.

Lamb filling suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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