Description
Spiced lamb pie combines tender, slow-cooked lamb shoulder infused with warm Moroccan spices and a rich tomato base, all topped with crisp, buttery filo pastry. Garnished with toasted almonds and fresh pomegranate seeds, this hearty and aromatic dish delivers a perfect balance of savory, sweet, and tangy flavors, ideal for a comforting meal.
Ingredients
Scale
Meat and Seasoning
- 3 tbsp vegetable oil
- 800g lamb shoulder, fat removed, diced
- 3 tbsp plain flour
- Salt and black pepper, to season
Spice Mix and Aromatics
- 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
Tomato Base and Flavorings
- 400g can chopped tomatoes
- 1 lemon, zested and juiced
- 1 tbsp honey
- 4 tbsp pomegranate molasses
- Water (from tomato can, approx. 200ml)
Topping and Garnish
- 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 over medium-high heat. Toss the diced lamb shoulder in plain flour with salt and pepper to season. Brown the lamb pieces in batches, ensuring not to overcrowd the pan, so the meat sears instead of steams. Achieve a deep brown color which enhances the flavor. Set browned lamb aside on a plate as you work through the batches.
- Cook Aromatics and Spices: Add the remaining oil to the empty casserole dish along with chopped onion and crushed garlic. Cook over medium heat for about 5 minutes until softened and fragrant. Stir in the ras el hanout, ground coriander, ground cumin, ground cloves, saffron (if using), and the cinnamon stick, mixing well to release their aromas.
- Simmer the Stew: Add the canned chopped tomatoes, lemon zest and juice, honey, and pomegranate molasses to the casserole dish. Fill the tomato can halfway with water, swirl it around to collect any remaining tomato pulp and add this water to the dish. Season well with salt and pepper. Bring mixture to a gentle simmer, cover with a lid, reduce heat to low, and cook for 2 hours 30 minutes to 3 hours, or until the lamb is tender and the sauce has thickened. Remove from heat and allow to cool slightly.
- Prepare for Baking: Preheat the oven to 180°C (160°C fan)/gas mark 4. Transfer the cooled lamb mixture into a pie dish approximately 25 cm wide, or leave it in the casserole if it is large enough for the topping.
- Assemble the Filo Topping: Unwrap the filo pastry sheets. Brush a sheet with melted butter, scrunch it up gently, then place it over the lamb filling. Repeat with remaining filo sheets, layering and scrunching them to completely cover the pie. Drizzle any remaining melted butter over the top.
- Bake the Pie: Scatter flaked almonds evenly over the buttered filo. Bake in the preheated oven for about 45 minutes or until the filo topping is crisp, golden, and flaky.
- Garnish and Serve: Remove the pie from the oven and scatter fresh pomegranate seeds over the top just before serving to add a burst of color and freshness.
Notes
- For best results, brown the lamb in batches to develop deep flavor and prevent steaming.
- If saffron is unavailable, you can omit it; the dish will still be flavorful.
- Use a flameproof casserole dish that can go from stovetop to oven for convenience.
- Allow the lamb mixture to cool before assembling and baking to prevent the filo from becoming soggy.
- The pomegranate seeds add freshness and a slight tartness which balances the richness of the pie.
- Leftovers can be refrigerated and gently reheated in the oven for a crisp texture.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Category: Pie
- Method: Baking
- Cuisine: Moroccan
Keywords: spiced lamb pie, Moroccan lamb stew, filo pastry pie, pomegranate molasses, ras el hanout lamb, slow-cooked lamb, festive lamb pie
