- 1 tbsp olive oil
- 1 large red onion, chopped
- 2 cloves garlic, chopped
- 450 g lamb neck fillet, diced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 400 g tin chopped tomatoes
- 2 tbsp pomegranate molasses
- 200 ml lamb or vegetable stock
- 1 cinnamon stick
- 0.5 x 28g pack fresh mint, leaves picked and chopped
- 130 g filo pastry sheets (about 3 sheets)
- 1 tsp sesame seeds
- 150 g fat free Greek-style yoghurt
- 0.25 cucumber, grated
Heat 2 tsp of the olive oil in a large flameproof casserole over a medium-low heat and fry the onion for 5 minutes until beginning to soften. Add the garlic and fry for a further 1-2 minutes. Increase the heat to medium and add the lamb to the casserole and fry, stirring for 5 minutes until browned all over.
Stir in the cumin and coriander and cook for 1 minute, then add the chopped tomatoes, stock, pomegranate molasses and cinnamon stick. Bring to the boil, then reduce the heat and simmer gently for 30 minutes until the lamb is tender and the liquid has reduced slightly. Add half the chopped mint for the last 10 minutes of cooking and preheat the oven to 200°C/ 180°C/ gas 6.
Discard the cinnamon stick and spoon the lamb mixture into a 1.5 litre pie dish. Loosely scrunch each sheet of filo pastry and arrange on top of the filling to cover completely. Drizzle over the remaining oil and scatter over the sesame seeds.
Place the pie dish on a baking sheet and bake for 20 minutes until the pastry is crisp and golden. Stir the rest of the mint into the yoghurt with the cucumber and serve with the pie.