Ingredients

• 750 grams minced lean lamb
• 1 onion, peeled and minced or chopped
• 1 tblsp each minced garlic and fresh thyme
• 2 tblsp olive oil
• 410 gram can tomatoes
• ½ cup toasted pinenuts and chopped pistachio nuts
• 1 cup currants
• ½ tsp allspice
• 16 sheets filo pastry (375 gram packet)
• 50-75 grams butter, melted
• 2 large potatoes, peeled and sliced

Method

1. Brown the lamb, onion, garlic and thyme in the olive oil in 2 batches.
2. Add the tomatoes, nuts, currants and allspice and simmer covered for 10 minutes. Season and cool.
3. Brush one sheet of filo with butter and then top with a second, Repeat with 6 more sheets and use to line the base and sides of a shallow slice tin about 33cm x 23cm) cm. Arrange the potao slices on the base and spread in the cooled lamb filling and then top with a further 8 sheets of buttered filo. Mark the top with a sharp knife.
4. Bake at 180 degrees Celsius for 35-40 minutes until the pastry is hot and golden and cooked. Serve warm or cold with hummus and salad

Cooks Tips

I used new Moroccan Style Tomatoes for this recipe.