Spiced lamb pie
SERVES 4-6 PREP 30 mins
COOK 4 hrs 20 mins EASY
3 tbsp vegetable oil
800g lamb shoulder, fat removed, diced
3 tbsp plain flour
1 large onion, chopped
2 garlic cloves, crushed
1 tbsp ras el hanout
2 tsp ground coriander
2 tsp ground cumin
good pinch of ground cloves
good pinch of saffron (optional)
1 cinnamon stick
400g can chopped tomatoes
1 lemon, zested and juiced
1 tbsp honey
4 tbsp pomegranate molasses
270g pack filo pastry (4-6 sheets)
50g butter, melted
50g flaked almonds
50g pomegranate seeds
1 Heat half the oil in a large flameproof casserole dish. Toss the lamb in the flour with some seasoning, then brown, in batches. Take your time to build up a deep colour, which will add lots of flavour to the stew. Set the meat aside on a plate as you go.
2 Add the remaining oil to the dish along with the onion and garlic. Cook for 5 mins until softened, then stir in the spices, tomatoes, lemon zest and juice, honey and molasses. Half-fill the tomato can with water, swill it around and add this too. Season, bring to a simmer and cover with a lid. Reduce the heat and cook for 2 hrs 30 mins-3 hrs or until the meat is tender. Leave to cool.
Diese Geschichte stammt aus der March 2021-Ausgabe von BBC Good Food UK.
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Diese Geschichte stammt aus der March 2021-Ausgabe von BBC Good Food UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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