Moroccan Lamb Pastilla
4 cloves garlic
1 tsp ground turmeric
½ tsp cumin seed or ground cumin
250g left over lamb
70g feta cheese
4 large filo pastry sheet s
1 tbsp flaked almonds or sesame seed (optional)
4 tablespoons fat free Greek yoghurt to serve
1 tbsp harissa or chilli oil
- Pop your couscous in a small bowl and add water (just till couscous is covered usually about 160ml)
- Whilst that cooks peel and finely chop your onions, garlic and sultanas and place in a large frying pan.
- Add a good lug of oil and add the spice (turmeric and cumin) and fry for around 15 mins until all softened stirring occasionally.
- Finely shred the left over lamb and add to the pan for about 5 mins to warm through and mix well with other ingredients.
- Remove pan from heat and set aside.
- Fluff your couscous up and stir this through the lamb mixture along with the crumbled feta.
- Pre heat you oven to 180c/350f/gas 4
- Now working fairly quickly as the pastry can dry out very easily lay out the pastry on a clean dry surface and brush with some oil.
- Divide the lamb mixture between them laying it along the short edge of each sheet.
- Roll each one up half way then fold in the sides and continue to roll up.
- Place on a non-stick baking try and brush with oil and sprinkle the almonds or sesame if you choose to.
- Bake for around 25 minutes until golden brown.
- Serve with the yoghurt with harissa or oil rippled through.
You can use the flavoured couscous we sometimes use the Moroccan flavour one but you can use plain.
We sometimes use more pastry sheets and make smaller ones like mini spring role size great for parties and easier for the kids to eat.
Also you can use any meat you have left over it doesn’t have to be lamb just mix and match the flavour to suit you.
Source: recipe book Save with Jamie Jamieoliver.com