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. HARISSA YOGURT:
Meanwhile, combine yogurt and half the harissa in small bowl. Serve topped with remaining harissa.
7. Serve pies with Harissa Yogurt.
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- Prep Time: 40 Minutes
- Cook Time: 40 Minutes
- Ready Time: 80
Ingredients
- 1.25kg 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 cups (375ml) beef stock 6 (150g) fresh dates, seeded, chopped 1 tablespoon honey 2 tablespoons finely chopped fresh coriander 8 sheets filo pastry 50g butter, melted 2 teaspoons sesame seeds HARISSA YOGURT 3/4 cup (200g) thick yogurt 2 tablespoons harissa (Harissa (Arabic: هريسة) is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper)
Recipe Steps:
