Ingredients

3 tbsp vegetable oil

800g lamb shoulder, fat removed, diced

3 tbsp plain flour

1 large onion, chopped

2 garlic cloves, crushed

1 tbsp ras el hanout

2 tsp ground coriander

2 tsp ground cumin

Good pinch of ground cloves

Good pinch of saffron (optional)

1 cinnamon stick

400g can chopped tomatoes

1 lemon, zested and juiced

1 tbsp honey

4 tbsp pomegranate molasses

270g pack filo pastry (4-6 sheets)

50g butter, melted

50g flaked almonds

50g pomegranate seeds

Instructions

Step 1: Heat the oil in a large flameproof casserole dish. Toss the lamb in the flour with some seasoning, then brown it in batches in the dish. Avoid overcrowding to ensure the meat fries rather than steams. Set browned meat aside on a plate.

Step 2: Add the remaining oil, onion, and garlic to the dish. Cook for 5 minutes until softened. Stir in the spices, chopped tomatoes, lemon zest, lemon juice, honey, and pomegranate molasses. Fill the empty tomato can halfway with water, swill to gather the remaining tomato, and add to the dish. Season well and bring to a simmer. Cover and reduce the heat to cook for 2½ to 3 hours, or until the meat is tender. Allow to cool.

Step 3: Preheat the oven to 180°C (160°C fan)/gas mark 4. Transfer the meat mixture into a pie dish about 25cm wide, or leave in the casserole if suitable.

Step 4: Unwrap the filo sheets. Brush one sheet with melted butter, scrunch it up gently, and place it over the meat. Repeat with remaining sheets until the pie is fully covered. Drizzle any leftover butter over the top and scatter with flaked almonds.

Step 5: Bake for 45 minutes or until the filo is crisp and golden. Just before serving, sprinkle over the pomegranate seeds for a burst of color and freshness.

Tips & Variations

For extra richness, add a handful of chopped dried apricots or raisins to the lamb stew before cooking.

If you can’t find ras el hanout, substitute with a mix of turmeric, cinnamon, cumin, coriander, and ginger to mimic the flavor.

To prevent the filo from drying out, cover sheets with a damp towel while working.

Serve this pie with a simple green salad or steamed couscous for a complete meal.

Storage

Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in a moderate oven to keep the filo crisp, or microwave gently covered if preferred. This dish can also be frozen before baking—wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before baking.

FAQs

Can I use other cuts of lamb for this pie?

Yes, you can use lamb neck or shank as alternatives, but cooking times may vary slightly to achieve tender meat.

Is it possible to make this pie gluten-free?

You can try using gluten-free flour for coating the lamb and substitute filo with gluten-free pastry sheets, but the texture may differ from the original.