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Lamb Pie With Curly Endive And Herbs

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Ingredients
  Boneless lamb shoulder 3 Pound, keep bones (1.5 Kilogram)
  Cinnamon bark 1 Inch
  Clove 1
  Black peppercorns 10
  Bay leaves 2
  Garlic 1 Clove (5 gm)
  Saffron strands 20 , soaked in 2 fluid ounce boiling water for 20 minutes
  Plain flour 3 Ounce (75 Grams)
For finishing
  Curly endive 1 1⁄2 Pound, finely chopped (700 Grams)
  Spring onions 2 Bunch (200 gm), chopped with the greens
  Fresh dill 1 Ounce, chopped (25 Grams)
  Finely chopped fresh mint 2 Tablespoon
  Eggs 5 Medium, beaten
  Pulverized paximathia/Toasted wholemeal breadcrumbs 1⁄2 Ounce (15 Grams)
  Freshly ground black pepper To Taste
  Salt To Taste
  Liquid from roast 4 Fluid Ounce (125 Milliliter)
Directions

To roast the lamb you need an iron or earthenware pot fitted with a tight lid.
Cut the meat into large pieces and place in the pot with the bones, cinnamon, clove, peppercorns, bay leaves, garlic, saffron and its liquid.
Mix the flour with enough water to make a sticky dough and with this seal the lid.
Cook in an oven preheated to 180°C (350°F gas 4) for 2 hours.
When you remove the top, you should find succulently tender meat and a fair amount of juice, which you should reserve.
Remove the bones and cut the meat into reasonable-sized cubes or shreds.
Mix with the endive, onions, dill and mint.
Mix the eggs with the breadcrumbs, season with salt and pepper, and stir into the lamb mixture.
Turn into a well-oiled casserole, about 1.1 litres (2 pt), and drizzle with the roasting juices.
Bake in an oven preheated to 190°C (375°F, gas 5) for about 30 minutes, or until just brown on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Endive
Interest: 
Healthy
Preparation Time: 
120 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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