SPICED-LAMB PIE
You can use store-bought or homemade dough for this recipe inspired by pide (pronounced pea-deh), Turkey's answer to pizza.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h20m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. In a large skillet, combine lamb, onion, tomato paste, cayenne, cumin, and cinnamon. Season with salt. Cook over medium, stirring occasionally, until meat is browned, about 10 minutes. Dust surface lightly with flour. Divide dough into 6 balls; roll into 10-by-5-inch ovals. Transfer to 2 rimmed baking sheets. Divide filling among ovals, leaving 1/2-inch borders. Fold edges over meat; pinch ends together. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
- Brush crust with olive oil. Bake until golden, about 18 minutes. Drizzle with more oil; top with red onion, mint, and pine nuts; serve.
SPICED LAMB PIE
This stunning filo pastry pie is a twist on a lamb tagine. A hearty main meal that wouldn't look out of place on any dinner-party table
Provided by Cassie Best
Categories Dinner, Main course
Time 4h50m
Number Of Ingredients 19
Steps:
- Heat the oil in a large flameproof casserole dish. Toss the lamb in the flour with some seasoning, then brown it in the dish. Do this in batches so you don't overcrowd the dish (which will cause the meat to steam instead of fry). Take your time to build up a deep brown colour, which will add lots of meaty flavour to the stew. Set the meat aside on a plate as you go.
- Add the remaining oil to the dish along with the onion and garlic. Cook for 5 mins until softened, then stir in the spices, tomatoes, lemon zest and juice, honey and molasses. Fill the tomato can halfway with water, swill around and add this too. Season well, bring to a simmer and cover with a lid. Reduce the heat and cook for 2 hrs 30 mins-3 hrs or until the meat is tender. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. Transfer the meat to a pie dish that's about 25cm wide, or leave it in the casserole if it's wide enough to fit the topping. Unwrap the filo and brush a sheet with butter, scrunch up and place on top of the pie. Continue with the remaining sheets until the tagine is covered. Drizzle any remaining butter over the top and scatter over the almonds, then bake for 45 mins or until the pastry is crisp and golden. Scatter over the pomegranate seeds just before serving.
Nutrition Facts : Calories 595 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.8 milligram of sodium
SPICED LAMB HAND PIES
Provided by Inez Valk-Kempthorne
Categories Lamb Vegetable Kid-Friendly Dinner Lunch Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 18
Steps:
- Bring vinegar to a boil in a small saucepan. Add currants; set aside.
- Heat oil in a large skillet over mediumhigh. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.
- Place a rack in middle of oven; preheat to 350°. Working with one at a time, roll out dough on a lightly floured surface to 12" squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets. Spoon filling onto one side of squares, leaving 1/2" border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.
- Bake until pies are golden brown, 30-35 minutes. Let cool slightly.
- Do ahead: Filling can be made 2 days ahead. Cover and chill.
SPICY LAMB PATTIES
I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.
Provided by CHEYENNIGANS
Categories Meat and Poultry Recipes Lamb Ground
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
- Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g
GREEK LAMB PIE
Make and share this Greek Lamb Pie recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 400°F.
- Lightly grease a 8 1/2 in springform pan.
- Fry the mince and onion in a dry nonstick pan until golden.
- Add the garlic, tomatoes, mint, nutmeg and seasoning.
- Bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated.
- Wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes.
- Drain the leaves well and then mix through the meat mixture.
- I sometimes add 1/4 lb of crumbled feta at this stage.
- Lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin, leaving enough over hanging to wrap over the top.
- Spoon the meat and spinach mix in then wrap the pastry over to enclose.
- Scrunch up any remaining pastry into balls, and place over the top of the pie.
- Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.
- I like to let this cool a little, and serve it with a green salad.
SPICED LAMB PIZZA
This delicious recipe was inspired by Bon Appetit's Spicy Lamb Pizza but I found that I made many, many modifications. This is why I've decided to write my own!
Provided by maxwell
Categories Pizza
Time 36m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Mix onion, cilantro, and lemon juice together in a bowl; set aside. Dust a baking sheet with flour.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir lamb in the hot skillet until mostly cooked through, breaking into little pieces with the back of a wooden spoon, 5 to 6 minutes.
- While the lamb is cooking, stretch dough out onto the prepared baking sheet until you get an oval shape. Let rest for 1 minute, and stretch it again if it shrinks.
- Bake dough in the center of the preheated oven until puffy and mostly cooked, 5 to 7 minutes.
- Add tomato paste, garlic, cinnamon, cumin, paprika, salt, and pepper flakes to the cooked lamb. Mix it all together and cook until fragrant, 1 to 2 minutes.
- Remove dough from the oven and brush with remaining 1 tablespoon olive oil. Add lamb mixture and evenly distribute over the crust.
- Return pizza to the oven and bake for 2 minutes. Turn on the broiler and broil until crust is golden brown, 2 to 3 minutes longer.
- Remove pizza from the oven. Transfer to a cutting board and cut into 8 pieces. Top with the onion-cilantro mixture.
Nutrition Facts : Calories 316.9 calories, Carbohydrate 33.4 g, Cholesterol 38 mg, Fat 13.3 g, Fiber 2.4 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 814.8 mg, Sugar 5.9 g
SPICED LAMB PIE
Steps:
- Preheat oven to 350° F and butter a 13x9x2-inch baking dish.
- In a large non-stick skillet cook lamb or beef in 1 tablespoon oil over moderate heat, stirring occasionally, until no longer pink, about 10 minutes. Remove skillet from heat and drain meat in sieve set over a large bowl, reserving any juices. Add water and bread to juices and let stand 10 minutes. Chop onions and in a skillet cook in butter and remaining tablespoon oil over moderate heat, stirring until softened.
- In another large bowl combine meat, onion, and all remaining ingredients except bread mixture, lime leaves, eggs, and milk. Squeeze liquid from bread and break into small pieces, dropping into meat mixture. Toss together bread and meat and spread evenly in baking dish. Roll lime leaves into spikes and insert, evenly spaced, in several places into mixture. (Bobotie may be made up to this point one day ahead and chilled, covered. Bring bobotie to room temperature before proceeding.)
- Bake bobotie in middle of oven 30 minutes. In a small bowl whisk together eggs and milk until just combined and pour over bobotie. Bake bobotie until custard is set, about 5 minutes more.
- Cut bobotie into squares or wedges and serve with rice chutney.
- Available at Southeast Asian markets and by mail order from Adriana's Caravan, (800) 316-0820, or Uwajimaya, (800) 889-1928.
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SPICED LAMB HAND PIES RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (22)Estimated Reading Time 2 minsServings 4
- Heat oil in a large skillet over medium-high. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.
- Place a rack in middle of oven; preheat to 350°. Working with one at a time, roll out dough on a lightly floured surface to 12” squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets. Spoon filling onto one side of squares, leaving ½” border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.
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