Slow-roasted lamb pie

8 servings By Christine Capendale
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Ingredients (20)

25 ml fresh chillies — 573
2 onion — chopped
2 kg leg of lamb — deboned, cut into chunks
10 ml garam masala
5 ml cinnamon — ground
5 ml cumin — ground
10 ml cumin — seeds
5 ml coriander — ground
5 ml paprika
5 ml turmeric
2/5 ml chillies — powder
salt and freshly ground black pepper — to taste
1 can tomatoes — chopped
2.5 ml chillies — powder
5 cloves garlic — cloves, crushed
50 ml flour — cake
150 g feta cheese
8 phyllo pastry — sheets
100 g butter — melted
pine nuts or flaked almonds
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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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