Name: Lamb and pearl barley filo pie
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 500 gram lamb, trimmed, cubed; 1 onion, sliced; 2 clove garlic, crushed; 1 tablespoon plain flour; 2 teaspoon moroccan spice blend, plus 1/2 teaspoon extra; 1/2 teaspoon ground cinnamon; 2 cup beef stock; 400 gram can diced tomatoes; 2 carrots, chopped; 1/2 cup pearl barley; 2 tablespoon sultanas; 10 sheets filo pastry; greek yoghurt, to serve; coriander leaves, to serve

Ingredients

1 tablespoon olive oil

500 gram lamb, trimmed, cubed

1 onion, sliced

2 clove garlic, crushed

1 tablespoon plain flour

2 teaspoon moroccan spice blend, plus 1/2 teaspoon extra

1/2 teaspoon ground cinnamon

2 cup beef stock

400 gram can diced tomatoes

2 carrots, chopped

1/2 cup pearl barley

2 tablespoon sultanas

10 sheets filo pastry

greek yoghurt, to serve

coriander leaves, to serve

Method

1.Heat oil in a large saucepan on high. Cook lamb for 3-4 minutes, until well browned all over. Remove from pan.

2.Reduce heat to medium. Saute onion and garlic for 2-3 minutes, until onion is tender. Add flour and spices. Cook, stirring, for 1 minute. Return lamb to pan with stock, tomatoes, carrot, barley and sultanas. Increase heat to high and bring to the boil. Reduce heat to low and simmer, partially covered, for 1 hour, stirring occasionally, until lamb is tender and mixture thick. Allow to cool.

3.Preheat oven to hot, 200°C. Grease a 22cm springform pan.

4.Layer 3 filo sheets, spraying each with oil. Line pan with filo. Layer 3 more filo sheets, spraying each with oil. Place crossways into pan to line base and remaining sides. Trim edges. Bake for 10 minutes. Allow to cool.

5.Fill pastry case with cooled lamb mixture. Spray remaining filo sheets with oil. Scrunch up over pie filling to cover top completely. Spray with oil and sprinkle with extra spice.

6.Bake for 15-20 minutes, until pastry is crisp and golden. Serve with yoghurt and coriander.

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Ingredients

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