Easy Food Recipes and Cooking - Moroccan Lamb pot pies
Serves 2
1 1/2 tbs olive oil
300g lamb fillet, trimmed, cut into 3cm pieces
1 each onion, carrot and celery stalk, finely chopped
1 tbs baharat (aromatic Middle Eastern spice blend)
400g can chopped tomatoes
1/4 cup (50g) pitted prunes, chopped
2 sheets fresh or frozen filo pastry
20g butter, melted
Preheat the oven to 200°C. Heat 1 tbs oil in a large frypan over high heat. Season the lamb, then cook, turning, for 5 minutes or until browned. Remove from pan and set aside. Heat remaining 2 tsp oil in the frypan over medium-high heat. Add onion, carrot and celery, then cook, stirring, for 3 minutes or until softened. Add baharat and cook for 2 minutes. Return lamb to the pan with tomato and prunes. Bring to a simmer, then remove from heat and divide between two 400m1 pie dishes. Brush each fib o sheet with butter, then scrunch and place on top of pies. Bake for 20 minutes or until golden and crisp.