Lamb+dishes

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 * Crispy Morrocan Lamb Pastillas with a punchy dipping sauce **

Pastillas are crunchy little pastries filled with meat.

For the filling:

100g coucous Add boiling water until it sits just above the top of the couscous (about 1cm) & season it with pinch of salt. Cover and leave it to fluff up.

In a pan over a moderate heat, add: 2 Tablespoons olive oil 1 teaspoon of tumeric 1/2 teaspoon cumin seeds 4 cloves garlic, sliced 2 onions, finely chopped

Cook the onions down over 15 minutes Add: A handful of sultanas or raisins Add 250 grams cooked lamb, shredded 70 grams feta cheese

Mix into the pan and when it's all caramelized, crumble in the feta cheese to balance the sweetness with saltiness. Add the fluffed up couscous into the pan and the filling for the pastilles is done.

Wrap the filling in fill pastry. Half roll it up then bring the sides in and then roll some more and sides in to finish. To finish shake on some slivered almonds and sesame seeds and dust with icing sugar to keep going with that sweet & savory vibe. Dust with the lightest hint of cinnamon over the top before popping in the oven. Cook the pastillas in an oven at 180˚C for 25 mins.

Dipping sauce Yoghurt In a separate bowl mix a squirt of Harissa paste and a little bit of olive oil together.

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