Lamb and garlic pie
4-5 sheets of wharka or filo pastry
A little melted butter for brushing
1tbsp vegetable oil
2 medium onions, finely chopped
4 cloves of garlic, peeled and crushed
30g root ginger, peeled and grated
1tbsp ground cumin
1tsp ground cinnamon
750g coarsely minced lamb
Salt and freshly ground black pepper
250ml strong beef stock
70g flaked almonds
Heat the vegetable oil in a heavy-based saucepan and gently cook the onions, garlic, ginger, cinnamon and cumin for 2-3 minutes. Add the lamb, season and break it up with a wooden spoon and cook it on a high heat for 4-5 minutes until it has broken down and beginning to colour. Add the beef stock and raisins and simmer gently on a low heat, stirring every so often until the stock has completely reduced and just coating the meat. Add the almonds, remove from the heat and leave to cool.
Preheat the oven to 180C/gas mark 5. Brush each of the sheets of wharka pastry with butter and put them back together. Put the meat in the centre and fold the edges into the middle, overlapping to form a roundish shape. You can do this by laying the pastry in a shallow, round cake tin first, then adding the meat and folding the pastry over so it ends up rounder.
Flip the pie over on to a baking sheet, brush with butter and bake for about 35-40 minutes, or until golden.
Serve hot, cut into wedges.
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