CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Slow-Roasted Lamb Pie

1

  • Overview
  • Ingredients
    18 items
  • Directions

This slow-roasted lamb pie, infused with Moroccan flavors, is perfect for entertaining. Tender cubes of lamb are seasoned with a blend of spices, slow-cooked until they fall apart, then encased in crispy phyllo pastry. It’s a dish that’s sure to impress your guests with its rich and aromatic taste.

  • 25 ml olive oil
  • 2 onions, 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 chili 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

Variation

  • Scatter 40 ml flaked almonds or pine nuts on top of the crust before baking.

  • 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.