Lamb Pie with Curly Endive and Herbs
|Boneless lamb shoulder||3 Pound, keep bones (1.5 Kilogram)|
|Cinnamon bark||1 Inch|
|Garlic||1 Clove (5 gm)|
|Saffron strands||20 , soaked in 2 fluid ounce boiling water for 20 minutes|
|Plain flour||3 Ounce (75 Grams)|
|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|
|Liquid from roast||4 Fluid Ounce (125 Milliliter)|
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.