Slow-roasted lamb pie
(Makes 1 large pie – serves 8)
This pie is a little pricy to make, but well worth the time and effort. It has a Moroccan flavour and is an excellent entertaining dish. Note: You need to start cooking the lamb the day before.
25 ml olive oil
2 onion2, chopped
2 kg deboned leg of lamb, cut into large cubes
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 chilli powder
Salt and black pepper to taste
1 tin (410 g) chopped tomatoes
5 cloves garlic, crushed
30 ml cake flour
125 g crumbled feta cheese
8 sheets phyllo pastry
100 g melted butter
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. Stir in the cake flour. Bring the sauce to the boil until it thickens, and then return the sauce to the meat. Adjust the seasoning, stir it well to break up the meat and let it cool a little.
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. Brush the top with more melted butter
Bake for about 25 minutes until golden brown on top.
Scatter 40 ml flaked almonds or pine nuts on top of the crust before baking.