Name: Moroccan Lamb Pies
Total time: 1 h 15 min
Yield: 6
Ingredients: 6 sheets frozen shortcrust pastry, thawed; 2 sheets frozen puff pastry, thawed; 1 egg, beaten lightly; 1 tsp cumin seeds; ¾ cup (200g) Greek yoghurt; 1½ tbsp harissa; LAMB FILLING; 1 small onion (80g); 1 medium carrot (140g); 1 clove garlic; 600g lamb loin; 2 tbsp olive oil; 1 tsp each ground coriander, cinnamon, cumin, ginger and turmeric; 1 tbsp plain flour; 1½ cups (375ml) beef stock; 400g can chickpeas, drained, rinsed; 6 fresh dates (120g), pitted, chopped coarsely; 1 tbsp honey; 2 tbsp chopped fresh coriander

VMG Recipes