A recipe from the Good Food collection.
60 ml (¼ cup) olive oil
2 onions, finely chopped
4 garlic cloves, crushed
1¼ teaspoons ground cinnamon
1¼ teaspoons ground cumin
1¼ teaspoons ground coriander
1/2 teaspoon ground ginger
large pinch of cayenne pepper
1.25 kg (2 lb 12 oz) leg lamb, cut into bite-sized cubes
375 ml (1½ cups) chicken stock
2 teaspoons grated lemon zest
1 tablespoon lemon juice
2 carrots, cut into small cubes
35 g (⅓ cup) ground almonds
25 g (½ cup) chopped coriander (cilantro)
500 g (1 lb 2 oz) ready-made puff pastry
1 egg, lightly beaten
1. Heat the oil in a large saucepan. Add the onion, garlic, cinnamon, cumin, ground coriander, ginger and cayenne pepper and cook, stirring, over medium heat for 30–40 seconds. Add the lamb and toss well to coat. Add the stock, lemon zest and lemon juice and cook, covered, over low heat for 45 minutes.
2. Add the carrot, cover and simmer for another 45 minutes, or until the lamb is tender. Stir in the almonds, increase the heat and boil, uncovered, for 30 minutes, or until the sauce thickens. Stir in the coriander, season to taste, then cool.
3. Preheat the oven to 200°C (400°F/Gas 6) and heat a baking tray. Grease a 25 cm (10 inch) pie dish. Roll out the pastry to a 40 cm (16 inch) round and neaten the edge with a sharp knife. Line the dish with the pastry, with the excess hanging over.
4. Spoon the filling into the dish, levelling the surface. Fold the overhanging pastry up and over, forming pleats, to encase most of the filling, leaving an opening in the centre. Using kitchen scissors, cut out Vs of pastry where it falls into deep folds towards the middle. This reduces the thickness so that the pastry can bake evenly.
5. Brush the pie with egg and bake on the hot tray in the centre of the oven for 20 minutes. Reduce the oven temperature to 180°C (350°F/Gas 4), then cover the pie with foil and bake for another 20 minutes.