Ingredients
- Brown onions 2, medium
- SpinneysFOOD Fresh Parsley A handful
- SpinneysFOOD Fresh Coriander A handful
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- Lamb shoulder cubes 500g
- SpinneysFOOD Fine Cinnamon 2 tsp
- SpinneysFOOD Fine Ginger 2 tsp
- Ras el hanout 2½ tsp
- SpinneysFOOD Fine Cayenne Pepper ¼ tsp
- Saffron threads 2 pinches
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Bottled Drinking Water 450ml
- Pistachios 150g
- SpinneysFOOD Super Fine Icing Sugar 3 tbsp, plus extra for dusting
- Filo pastry 12 sheets
- SpinneysFOOD Salted Butter 120g
- Shallot 1
- SpinneysFOOD Unrefined Raw Sugar 2 tbsp
- Sultanas 70g
- Red grape vinegar 125ml
Nutrition (Per serving)
- Calories 688
- Fat 39.5g
- Saturates 14.1g
- Protein 26.9g
- Carbs 57.4g
- Sugars 14.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lamb and pistachio b'stilla
Arabic 45 Mins Prep · 95 Mins Cook
- Preheat the oven to 230°C, gas mark 8.
- Chop the onion, parsley and coriander.
- Heat 2 tablespoons of oil in a large saucepan then brown the lamb until golden. Add the onion, parsley and coriander to the lamb along with the cinnamon, ginger, 2 teaspoons of ras el hanout, cayenne, saffron and salt. Sauté for 2 minutes then add the water and simmer for 30-45 minutes or until the lamb is soft. Allow to cool.
- Place the pistachios on a baking sheet and toast in the oven for 5 minutes. Remove and finely chop. Mix with 2 tablespoons of icing sugar.
- Shred the lamb. If the sauce in the pan is not thick, reduce it over a low heat. Mix the shredded lamb into the sauce.
- To assemble the pie, brush 6 sheets of filo with melted butter and lay them on top of each other. Arrange at the bottom of a shallow 30cm round, non-stick baking dish. Spread the chopped pistachios evenly over the pastry. Spread the shredded lamb over the pastry. Brush the remaining sheets of filo with melted butter, lay them on top of each other and then place on top of the meat. Tuck the loose ends inside the tin and under the pie. Brush the top with butter and bake for 30 minutes.
- Meanwhile, make the sweet and sour sultanas by heating 1 tablespoon of oil in a small saucepan over a medium-low heat. Finely slice the shallot and add to the pan. Sauté for 15 minutes or until softened and starting to caramelise. Add 1 teaspoon of sugar and cook for a further minute. Add the sultanas and vinegar and simmer for 4-5 minutes until thickened slightly.
- Remove the b’stilla from the oven. Dust the top with the icing sugar and the rest of the ras el hanout. Chop the pistachios and scatter over. Top with the sweet and sour sultanas and serve.