• 3 tsp olive oil
  • 1 large red onion, chopped
  • 2 cloves garlic, chopped
  • 450g lamb neck fillet, diced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 400g tin chopped tomatoes
  • 2 tbsp pomegranate molasses
  • 200ml lamb stock made with ½ lamb stock cube
  • 1 cinnamon stick
  • 15g fresh mint, leaves picked and chopped
  • 3 sheets filo pastry
  • 1 tsp sesame seeds
  • 150g fat-free Greek-style yogurt
  • ¼ cucumber, grated


  1. 1

    Heat 2 tsp of the 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, the fry, stirring, for 5 minutes until browned all over. 

  2. 2

    Stir in the cumin and coriander and cook for 1 minute, then add the chopped tomatoes, pomegranate molasses, stock 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/gas mark 6.

  3. 3

    Discard the cinnamon stick and spoon the lamb mixture into a 1½ 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.

  4. 4

    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 yogurt with the cucumber and serve with the pie.

Nutritional Details

Each serving provides
  • Energy 1964kj 469kcal 23%
  • Fat 24.6g 35%
  • Saturates 9.9g 50%
  • Sugars 13.1g 15%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

31.7g carbohydrate 3.6g fibre 28.4g protein

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