Description
A fragrant and hearty spiced lamb pie combining tender lamb shoulder cooked slowly in a blend of Moroccan spices, tomatoes, and pomegranate molasses, topped with crisp, buttery filo pastry and garnished with crunchy almonds and jewel-like pomegranate seeds. Perfect for a comforting yet exotic meal.
Ingredients
Scale
Meat and Spices
- 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
Other Ingredients
- 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
- Brown the Lamb: Heat the vegetable oil in a large flameproof casserole dish. Toss the diced lamb shoulder in the plain flour with some seasoning. Brown the lamb in batches in the hot oil, making sure not to overcrowd the pan so the meat browns properly and doesn’t steam. Take your time to develop a deep brown crust on each batch. Remove browned lamb to a plate and set aside.
- Sauté Aromatics and Add Spices: Add the remaining oil to the casserole dish, then add the chopped onion and crushed garlic. Cook for about 5 minutes until softened. Stir in the ras el hanout, ground coriander, ground cumin, ground cloves, saffron (if using), and cinnamon stick until fragrant.
- Add Tomatoes and Flavorings: Pour in the canned chopped tomatoes, lemon zest, lemon juice, honey, and pomegranate molasses. Use half the tomato can to add water by swirling it around and pour this into the casserole as well. Season well with salt and pepper.
- Simmer the Stew: Bring the mixture to a simmer, cover the casserole with a lid, reduce heat, and cook gently for 2 hours and 30 minutes to 3 hours, or until the lamb is tender and the flavors have melded beautifully. Once cooked, allow the lamb stew to cool slightly.
- Prepare and Top with Filo: Preheat the oven to 180°C (160°C fan) or gas mark 4. Transfer the cooled lamb stew to a roughly 25cm-wide pie dish, or leave it in the casserole if it fits the filo topping. Unwrap the filo pastry sheets. Brush one sheet with melted butter, scrunch it loosely, then layer it on top of the meat. Repeat with remaining filo sheets, building up a crisp, golden topping. Drizzle any leftover melted butter over the filo and sprinkle with flaked almonds.
- Bake the Pie: Place the pie dish in the oven and bake for approximately 45 minutes or until the filo is crisp and golden brown.
- Garnish and Serve: Remove the pie from the oven and scatter fresh pomegranate seeds over the top just before serving to add vibrant color and a sweet-tart crunch.
Notes
- Cooking the lamb in batches is essential to achieve a good sear and develop rich flavors.
- The filo pastry topping adds a crunchy contrast to the slow-cooked tender lamb filling.
- If saffron is unavailable, the pie will still be delicious without it.
- Pomegranate molasses can vary in sweetness and tanginess; adjust honey accordingly to balance flavors.
- Allowing the stew to cool before adding filo helps prevent the pastry from becoming soggy.
- Prep Time: 30 mins
- Cook Time: 3 hrs 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Keywords: spiced lamb pie, Moroccan lamb recipe, slow-cooked lamb, filo pastry pie, ras el hanout lamb, pomegranate molasses recipe
