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Slow-roasted lamb pie


Lamb pie

Ingredients 20
Servings 8
Time

Ingredients

  • 25
    ml
    olive oil
  • 2
    onions, chopped
  • 2
    kg
    deboned leg of lamb, cut into chunks
  • 10
    ml
    garam masala
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground cumin
  • 10
    ml
    cumin seeds
  • 5
    ml
    ground coriander
  • 5
    ml
    paprika
  • 5
    ml
    turmeric
  • 2/5
    ml
    chili powder
  • salt and black pepper to taste
  • 1
    can
    chopped tomatoes
  • 2.5
    ml
    chilli powder
  • 5
    cloves
    garlic, crushed
  • 50
    ml
    cake flour
  • 150
    g
    feta cheese
  • 8
    sheets phyllo pastry
  • 100
    g
    melted butter
  • pine nuts or flaked almonds
 

Method

 

Preheat the oven to 100 °C. Heat the olive oil in a pan and sauté the onion for a few minutes. Season the meat with all the spices and place in a casserole. Add the cooked onion, tinned tomatoes and garlic. Cover the casserole with a lid (or foil) and bake overnight (about 8 hours) until the meat falls apart. Remove from the oven and strain the excess liquid into a saucepan. Use some of the liquid to make a paste with the flour then add to the saucepan.  Bring the sauce to the boil until it thickens whilst stirring all the time and add the meat back to the sauce.  Adjust the seasoning and let it cool. Preheat the oven to 180 °C. Grease a large pie dish. Transfer the meat into the prepared pie dish. Top with the crumbled feta cheese and add a generous sprinkling of black pepper. Brush the phyllo pastry sheets with the melted butter and place on top of the meat filling. Bake at about 25 minutes until golden brown on top.  Sprinkle the pine nuts OR flaked almonds 10 minutes before the end of the baking time on the pastry.

This recipe was published with permission by Christine Capendale

 

 

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