| Method
1, heat the oil in a heavy-based pan. add the onions and cook for 3 minutes or until just soft.add the ground cumin, coriander and cinnamon, and cook, stirring constantly, for another minute.
2, add the mince to the pan and cook over mediun -highheat for 10 minutes or until meat is brown and all the liquid has evaporated. use a fork to break up any lumps of mince as it cooks . add herbs and mix well . set aside to cool .
3. preheat the oven to 180 c .lightly grease a 33x23 cm . oven prove dish with butter or oil remove to sheets of filo . cover remainder with a clean, damp tea towel to prevent them drying out brush the top sheet of the removed pastry with melted butter. place another 2 sheets of filo on top and brush the top one with butter . line the baking dish with these 4 sheets , leaving the excess overhanging the dish .
4. spread the lamb mixture over the pastry sheets and fold the overhanging pastry over the filling . butter 2 sheets of filo, place one on the top of the other and fold in half. place over the top of the filling and tuck in the edges. butter the remaining 4 sheets and cut roughly into squares and then scrunch these over the top the pie. bake for 40 minutes or until pastry is crisp and golden.
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