Prep & Cook: 3 hours
Serves: 8
INGREDIENTS:
1.25kg diced lamb shoulder (use beef, if you prefer)
75g plain flour
2 tbsp olive oil
300g brown onions, chop
240g carrots, chop finely
2 cloves garlic, crush
1 tsp each ground coriander, cumin, ginger and turmeric
1 cinnamon stick
1 ½ cups (37ml) beef stock
6 fresh dates, remove seed and chop
1 tbsp honey
2 tbsps finely chopped fresh coriander
8 sheets fillo pastry
50g butter, melt
2 tsps white sesame seeds.
METHOD:
1. Toss lamb in flour, shake away excess. Heat oil in large saucepan over medium fire, cook lamb, in batches until browned about 10 mins. Remove from pan.
2. Add onions and carrot to the same pan: cook, stirring for 5 mins or until onion and carrots are soft. Add garlic and spices; cook, stirring until fragrant about 3 mins. Return lamb to pan with beef stock. Cook over a low fire, covered for 1 ½ hours.
3. Preheat oven at 220 Celsius. Remove lid from pan, continue cooking lamb, uncovered for about 30 mins or until tender and sauce thickens. Stir in dates, honey and coriander. Season to taste with salt, I needed.
4. Spoon mixture into eight 1 cup (250ml) ovenproof dishes. Brush each pastry sheet with butter, scrunch and place over filling. Sprinkle with sesame seeds. Bake, uncovered about 15 mins or until browned.
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