Moroccan-spiced chunky lamb pies

Moroccan-spiced chunky lamb pies
1H 30M
1H 50M



1.Preheat oven to 160°C (140°C fan-forced).
2.Heat half the oil in large flameproof dish, cook onion, stir until softened. Add garlic, cook, stirring until fragrant. Transfer to small bowl.
3.Combine flour, cumin, paprika and cinnamon in large bowl with lamb, shake off excess. Heat remaining oil in same dish, cook lamb in batches, until browned.
4.Add stock and undrained tomatoes to same dish, bring to the boil, stirring. Return onion mixture and lamb to dish and bring to the boil. Cover dish and transfer to oven. Cook lamb 1 hour. Add kumara, cook, uncovered for a further 30 minutes or until tender.
5.Increase oven temperature to 200°C (180°C fan-forced).
6.Meanwhile, layer 6 sheets of fillo, brushing melted butter between each sheet, repeat with remaining fillo and most of the remaining butter. Using top of 2-cup (500ml) ovenproof dish as a guide, cut out 6 lids for pies, allowing about a 4cm overhang. Brush lids with any remaining butter; dust with combined icing sugar and cinnamon.
7.Skim surface of lamb mixture to remove any fat. Stir in rind, juice, olives and coriander. Divide among six 2-cup (500ml) ovenproof dishes. Top each dish with pastry round, folding in overhanging edge.
8.Place dishes on oven tray, bake about 20 minutes. Serve pies with yogurt.

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