Moroccan-style lamb pies
Ingredients Harissa yoghurt Method 1.Toss lamb in flour; shake away excess. Heat oil in large saucepan; cook lamb, in batches, until browned. Remove from pan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Saucepan
- Stove
- Oven
- Ramekin
- Mixing bowl
- Wooden spoon
- Pastry brush
- Measuring cup
Ingredients
- 1 1/4 kilograms diced lamb shoulder
- 1/2 cup (75g) plain flour
- 2 tablespoons olive oil
- 2 medium (300g) brown onions, chopped
- 2 medium (240g) carrots, chopped finely
- 2 cloves 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 tablespoons finely chopped fresh coriander
- 8 sheets filo pastry
- 50 grams butter, melted
- 2 teaspoons sesame seeds
- Harissa yoghurt
- 3/4 cup (200g) thick yoghurt
- 2 tablespoons harissa
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