Bastilla of Lamb

Another Good Chef Bad Chef recipe. This time it's the Bad Chef Gary's turn. I added some mint to the yoghurt and served it on the side. Went great with a crisp green salad.
http://www.lifestylefood.com.au/recipes/11381/bastilla-of-lamb-olives-and-pine-nuts

400g Lamb mince

2 Cloves garlic

1 Onion

2 tsp Sumac

2 tsp Coriander
2tsp Cumin
1 tsp Smoked paprika
Salt
Pepper
200ml White wine
1 cup lamb or beef stock
2 Bay leaves
2 sprigs Thyme
2 tomatos chopped
75g Black kalamata olives - pitted
Fresh coriander – chopped including roots
Pine nuts
12 sheets Filo pastry
100g Butter melted
200ml Yogurt drained over night
30ml Olive Oil

Fry the lamb mince in olive oil, until caramelized add the onions and garlic and cook for a further 3 – 4 minutes until softened. Add the spices and cook out for a few minutes. Add the wine bay leaves and thyme, fresh tomatoes and lamb stock.


Bring to a simmer and add the olives and half of the chopped coriander. Allow to cook over a low heat for 1hr approx until the flavours have combined.

Remove from the heat and add the remaining coriander and pine nuts. Remove the thyme and bay leaves.

Line the moulds with the filo brushing each sheet of filo with the melted butter. Place the lamb mince inside the pie and wrap the filo in to seal.

Bake at 180°C for 15-20 minutes or until golden.

De-mould the pies smear the yogurt onto the plate and drizzle with EVOO. Place the pie on top.