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Spicy lamb b'stilla with eggplant jam

A recipe from the Good Food collection.

Ingredients

Spicy lamb b'stilla with eggplant jam
Spicy lamb b'stilla with eggplant jam
600 g (1 lb 5 oz) lamb shoulder, trimmed and cut into 4 cm (11½ inch) cubes
2 tablespoons plain (all-purpose) flour
2 tablespoons olive oil, plus extra, for greasing and brushing
2 small onions, finely chopped
2 carrots, peeled and chopped
2 garlic cloves, crushed
1 tablespoon ginger, finely grated
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
500 ml (17 fl oz/2 cups) beef stock
75 g (2¾ oz/ 1½ cup) currants
1 large handful coriander (cilantro) leaves, chopped
60 g (2¼ oz/ 1½ cup) icing (confectioner's) sugar, plus extra for dusting
2 tablespoons flaked almonds
7 filo pastry sheets

Eggplant Jam
2 tablespoons olive oil, plus extra, for brushing
900 g (2 lb) medium eggplants (aubergines) (about 2), cut into 3 cm (1¼ inch) pieces
1 garlic clove, crushed
1½ teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon cayenne pepper
110 g (3¾ oz/ 1½ cup) caster (superfine) sugar
finely grated rind and juice of 1 lemon
1 small handful coriander (cilantro) leaves, chopped 

Method

1. To make the eggplant jam, heat oil in a heavy-based saucepan over medium heat. Add eggplant and cook, stirring regularly, for 10 minutes or until soft. Add garlic and spices and cook, stirring constantly, for 1 minute, then add sugar, lemon rind and 60 ml (2 fl oz/¼ cup) water. Reduce heat to low and cook for 15 minutes, stirring constantly, until liquid has been absorbed. Stir in lemon juice and coriander. Season with sea salt and freshly ground black pepper. Remove from heat and cool.

2. Dust lamb lightly in flour, shaking off excess. Heat oil in a large heavy-based saucepan over medium heat. Add half of the lamb and cook for 5 minutes, turning often, or until browned all over. Remove to a plate and repeat with remaining lamb. Add onion and carrot to the pan and cook for 2 minutes, stirring, or until onion is soft, then add garlic, ginger and spices, stirring constantly. Return lamb to pan with stock and currants. Bring to the boil, then reduce heat and simmer, covered, for 45 minutes or until meat is tender. Uncover and simmer for 20 minutes, or until most of the liquid has evaporated and the meat is falling apart. Cool, then stir in coriander.

3. Preheat the oven to 200°C (400°F/Gas 6). Combine icing sugar and almonds in a bowl. Grease six 150 ml (5 fl oz) capacity muffin holes with oil. Lay 1 sheet of pastry on a work surface, brush with oil, top with another pastry sheet, brush with oil and repeat with 2 more sheets. Using a sharp knife, cut pastry into six 15 × 13 cm (6 × 5 inches) rectangles and use to line muffin holes. Divide half the icing sugar mixture among holes. Top with lamb mixture. Layer remaining pastry sheets, brushing each sheet lightly with oil. Using a sharp knife, cut pastry rounds large enough to cover meat mixture, tucking in any excess pastry to enclose. Brush tops with oil, then sprinkle with remaining sugar mixture. Bake for 20 minutes, or until pastry is crisp. Dust with icing sugar and serve with eggplant jam.

Main ingredient:
Lamb, Eggplant, Pastry
Cuisine:
Moroccan
Course:
Main-course

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