Moroccan Lamb Pastilla
The Chefs at The Corinthia Palace share some appetising, Middle Eastern inspired recipes for you to try this summer that will have your guests coming back for more. The ingredients lists alone are cause for some serious mouth-watering action! Cool down the spice with some sweet and refreshing desserts.
Moroccan Lamb Pastilla
Ingredients
- Lamb shoulder
- Olive oil
- 2 onions, diced
- Parsley, chopped
- Coriander, chopped
- 20gr grated ginger
- Saffron, few threads
- 250gr butter
- 40gr caster sugar
- 1 cinnamon stick
- 2gr cinnamon powder
- 10gr ginger powder
- 10gr turmeric
- 100 gr flaked almonds
- 175ml chicken stock
- Quince jelly
- Baby gem leaves
- 1 packet filo pastry
Method
Season the lamb with salt and pepper, and brown it quickly in a pan with some olive oil. Remove from the pan and transfer to an oven dish. Rub the lamb with the ginger powder, turmeric and cinnamon powder. Add the diced onions with the rest of the spices: cinnamon stick, grated ginger, saffron, half the caster sugar, half the coriander, parsley, salt & pepper. Add 100g of butter and some chicken stock. Cover and put the oven dish into a preheated oven and cook gently for about 1 hour 30 minutes.
While the lamb is cooking, roast the flaked almonds separately in the oven. Cook almonds till golden brown, remove from the oven and when the almonds have cooled down, roughly chop them up.
Remove the lamb from the oven and take the meat out of the oven dish. Put aside to cool down. Transfer the liquids to a clean saucepan and reduce to the desired consistency. Once cool enough, gently flake the lamb, fold in the reduced warm sauce, add the chopped almonds into the mixture and the fresh chopped coriander. Season to taste.
Form into small patties and wrap with filo pastry that has been brushed with the remaining melted butter. Fry in butter and served dusted with icing sugar, baby gem leaves and quince jelly.
Photography by Justin Ciappara
Props from Loft, Naxxar
Styling by VAMP Team
The Corinthia Palace
Food by Matthew Agius, Sous Chef.
Dessert by Mark McBride, Head Pâtissier.
