Moroccan-style lamb pies

Moroccan-style lamb pies
Moroccan-style lamb pies

Photography by Dean Wilmot, styling by Vanessa Austin

2H 45M


Harissa yoghurt


1.Toss lamb in flour; shake away excess. Heat oil in large saucepan; cook lamb, in batches, until browned. Remove from pan.
2.Add onion and carrot to pan; cook, stirring, until soft. Add garlic and spices; cook, stirring, until fragrant. Return lamb to pan with stock; simmer, covered, 1 1/2 hours.
3.Preheat oven to 220°C (200°C fan-forced).
4.Simmer lamb, uncovered, about 30 minutes or until tender and sauce is thickened. Stir in dates, honey and coriander; season to taste.
5.Spoon mixture into eight 1-cup (250ml) ovenproof dishes. Brush each pastry sheet with butter, scrunch and place over filling. Sprinkle with seeds. Bake, uncovered, about 15 minutes or until browned.
6.Meanwhile, for harissa yoghurt, combine yogurt and half the harissa in small bowl. Serve topped with remaining harissa. Serve with pies.

Lamb filling suitable to freeze. Not suitable to microwave.


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