bohemianwanderer – This spiced lamb and carrot filo pie serves six to eight people and requires slow cooking to develop depth of flavor. Preparation takes about fifteen minutes, while cooking time totals approximately three hours. The method combines braised lamb, fragrant spices, caramelised carrots, and crisp pastry. The dish can be prepared in stages and finished the following day if needed.
Begin by cutting the boned shoulder of lamb into six to eight evenly sized pieces. Trim away any additional excess fat revealed during cutting. Season the lamb generously with salt and freshly ground black pepper. Place a large casserole over high heat and add one-third of the butter, with a small splash of oil if desired to prevent burning.
Brown the lamb pieces in two batches for several minutes on each side. The meat should develop a deep, caramelised crust. Transfer the browned lamb to a bowl and reduce the heat to medium. Add another third of the butter to the casserole, then add the finely chopped onions.
Season the onions well with salt and black pepper. Stir in the ground ginger, cinnamon, turmeric, and saffron strands. Cook gently for ten to twelve minutes, stirring regularly, until the onions are soft and translucent. Return the browned lamb to the pan and add enough water to almost cover the meat.
Bring the mixture to a gentle simmer, then cover and cook very slowly for ninety minutes. Turn the lamb pieces occasionally to ensure even cooking. The meat should become tender and infused with spice. Avoid boiling vigorously to maintain tenderness.
While the lamb cooks, heat a large frying pan over high heat and add the remaining butter. Add the carrot chunks and sauté for four to five minutes. Season generously with salt and pepper, then stir in the honey. Continue cooking for several minutes until the carrots caramelise and release a fragrant sweetness.
Assembling and Baking the Filo-Topped Lamb Pie
Preheat the oven to 200°C, or 180°C with a fan setting, equivalent to 390°F or gas mark six. Spread the blanched almonds on a tray and toast them in the oven while it heats. Toast until lightly golden, then set aside.
Melt fifty grams of butter in a small saucepan. Use a pastry brush to grease a large ovenproof dish thoroughly. Lay sheets of filo pastry into the dish, brushing each layer lightly with melted butter. Build up to four layers to create a sturdy base.
Spoon the lamb and carrot mixture evenly into the pastry-lined dish. Scatter the toasted almonds over the filling for added texture. Fold any overhanging filo back over the top and brush with more melted butter. Add a few scrunched sheets of filo on top for extra crispness and brush again with butter.
Bake the pie for twenty to twenty-five minutes until piping hot and golden brown. The pastry should be crisp and deeply coloured. Remove from the oven and allow it to settle briefly before serving. Serve warm alongside green vegetables to balance the richness of the filling.
