Moroccan-style lamb pies | Women's Weekly Food

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