Moroccan lamb & chickpea pot pies

Ingredients

• Olive oil spray
• 400g lamb leg steaks, cut into 2cm pieces
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 x 400g can no-added-salt tomatoes
• 300g orange sweet potato (kumara), peeled, cut into 1.5cm-pieces
• 60ml (1/4 cup) water
• 1 x 400g can Edgell chickpeas, rinsed, drained
• 1 tsp honey
• 4 sheets filo
• 1 tsp sesame seeds

Method

1. Heat a large non-stick frying pan over high heat. Spray with olive oil spray. Add one-third of the lamb and cook, turning, for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining lamb, reheating the pan between batches.
2. Add the onion to the pan. Reduce heat to medium. Cook, stirring often, for 5 minutes or until soft. Stir in the garlic, coriander and cinnamon. Cook for 1 minute or until aromatic.
3. Add the tomato, sweet potato and water to the pan. Bring to a simmer. Cook for 10 minutes. Add the lamb and chickpeas, and simmer 5 minutes. Stir in the honey. Season with pepper.
4. Preheat oven to 200°C. Divide the lamb mixture among four 250ml (1-cup) capacity ovenproof dishes. Spray 1 filo sheet with olive oil spray. Fold in half 4 times to make a square. Place on top of 1 pie. Scrunch the edges. Sprinkle with sesame seeds. Repeat with remaining filo sheets and sesame seeds. Bake for 15 minutes or until golden. Serve.

Source

Good Taste – July 2008, Page 47
Recipe by Chissy Freer

Nutritional information

This information is per serve.