Moroccan-spiced chunky lamb pies | Women's Weekly Food

Ingredients

• 2 tablespoons olive oil
• 2 medium red onions (340g), cut into thin wedges
• 4 cloves garlic, crushed
• 2 tablespoons plain flour
• 1 tablespoon ground cumin
• 2 teaspoons sweet paprika
• 2 teaspoons ground cinnamon
• 1 1/2 kilograms trimmed diced lamb shoulder
• 4 cups (1l) chicken stock
• 400 grams can diced tomatoes
• 2 medium kumara (sweet potatoe) (800g), cut into 2cm pieces
• 12 sheets fillo pastry
• 50 grams butter, melted
• 1 tablespoon icing sugar
• 1/4 teaspoon ground cinnamon
• 2 teaspoons finely grated lemon rind
• 2 tablespoons lemon juice
• 1 1/4 cup (150g) seeded green olives, halved
• 1/2 cup finely chopped fresh coriander
• 3/4 cup (200g) greek-style yogurt