INGREDIENTS
• 1-2 cups left over lamb, cut into small pieces
• 1 packet of thawed pastry, filo or puff
• 1/3 cup olive oil
• 1 cup cooked or tinned chickpeas, this could also be left over rice or barley or lentils
• 400g can tomato, or this could be a cup of stock or wine
• 1 onion, diced
• 2 garlic, minced
• 1 tbs ginger, grated
• 2 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
METHOD
Preheat oven to 180 degrees. Line pie dish with pastry (reserve enough for the top) and pre bake for 15 min.
Make the filling: Heat the olive oil in a large frying pan over medium heat, then sauté onion until soft and sweet. Add garlic cloves, ginger, ground cumin and paprika. Sauté for another minute or so, then add leftover lamb and 1 cup chickpeas or lentils or grain if you are using. Add tomatoes and lots of salt and pepper (or other liquid) and cook this down until the mixture thickens. Simmer for 2–3 minutes until the flavours come together. Allow to cool before filling the pie.
Add pastry to make the pie top and bake for 30-40 minutes.