Читать книгу Sophie Conran’s Pies - David Loftus - Страница 20

Beautifully spicy and with a wonderful sweetness from the apricots, the herbs in this recipe add a lovely freshness.

SERVES 4

FOR THE MARINADE:

3 tbsp harissa

2 tbsp olive oil

3 tbsp fresh lemon juice

3 cloves garlic, chopped

10g (¼oz) cinnamon sticks

2 tsp sesame seeds

1 tsp ground cumin

FOR THE FILLING:

550g (1lb 4oz) lamb, either leg or shoulder, cut into 4cm (1½in) cubes

1 tbsp olive oil

1 large onion, sliced

250g (9oz) dried apricots

1 tsp fresh thyme leaves

500ml (18fl oz) vegetable stock

salt and freshly ground pepper

1 handful fresh coriander leaves, chopped

1 handful fresh mint leaves, chopped

FOR THE TOP:

300g (10oz) cumin puff pastry

1 egg, beaten

In a large ceramic bowl combine all the marinade ingredients. Add the lamb, making sure it is well coated. Cover and leave for at least 1 hour or overnight. Remove the meat from the marinade, keeping the marinade for later.

Preheat the oven to 150°C (300°F/Gas 2). Pour the oil into a large ovenproof casserole dish over a high heat. Add the marinated lamb to the casserole in batches, fry quickly until browned, then set aside. Turn the heat down to medium. Add the onion and fry gently for 10 minutes.

Return the meat to the pan with any remaining marinade. Add the apricots, thyme and stock. Season the mixture well with the salt and freshly ground black pepper. Bring to a simmer and then place it in the oven with the lid on. After one hour remove from the oven and stir the mixture well. Turn the oven up to 220°C (425°F/Gas 7) and return the casserole, uncovered, to the oven for 1½ hours.