Spicy Lamb Pot Pie Recipes

Steps:

• Heat the oil in a large flameproof casserole dish. Toss the lamb in the flour with some seasoning, then brown it in the dish. Do this in batches so you don't overcrowd the dish (which will cause the meat to steam instead of fry). Take your time to build up a deep brown colour, which will add lots of meaty flavour to the stew. Set the meat aside on a plate as you go.
• Add the remaining oil to the dish along with the onion and garlic. Cook for 5 mins until softened, then stir in the spices, tomatoes, lemon zest and juice, honey and molasses. Fill the tomato can halfway with water, swill around and add this too. Season well, bring to a simmer and cover with a lid. Reduce the heat and cook for 2 hrs 30 mins-3 hrs or until the meat is tender. Leave to cool.
• Heat oven to 180C/160C fan/gas 4. Transfer the meat to a pie dish that's about 25cm wide, or leave it in the casserole if it's wide enough to fit the topping. Unwrap the filo and brush a sheet with butter, scrunch up and place on top of the pie. Continue with the remaining sheets until the tagine is covered. Drizzle any remaining butter over the top and scatter over the almonds, then bake for 45 mins or until the pastry is crisp and golden. Scatter over the pomegranate seeds just before serving.

Steps:

• Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
• Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
• While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.
• The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.

Steps:

• Preheat the oven to 350 degrees. Grind all of the spices and herbs in a spice mill until finely ground. Mix together the spice mixture, garlic paste, mustard and honey. Set aside.
• Cut 8 to 12 1/4-inch-deep slices, 1 inch apart, across the top of the leg. Rub the spice paste into the slices and all over the top. Put the leg, seasoned side up, on a rack over a large roasting pan and place in oven. After 50 minutes start testing for doneness by inserting a meat thermometer in the large end of the leg. The thermometer should read 125 degrees for rare meat, or 130 degrees for medium rare. Season the lamb with salt and let it rest for at least 20 minutes before carving.

Steps:

• Preheat the oven to 180 degrees Celsius.
• Sear the lamb in a large pan with no added oil until brown. Place in a colander and drain off any fat. Return to pan and add the onion and garlic and cook for 6 minutes.
• While the lamb is cooking, brush the eggplant with oil and grill for about 3 - 4 minutes each side. Add the herbs, spices, tomato paste and vegetable stock to the lamb mixture and simmer until most of the liquid has absorbed.
• Add the zucchini and chickpeas and remove from the heat and season with salt and black pepper.
• Spoon a layer of the lamb mixture into an oven proof dish, followed by a layer of eggplant. Make another two layers with the remaining lamb and eggplant.
• Set aside while you make the topping.
• Combine the oats, parmesan, thyme and oil in a food processor and process until well combined. Season and spoon the mixture over the top.
• Place in the oven and cook for 30 - 35 minutes until the top is brown and crunchy.