Moroccan-spiced pie with harissa yoghurt dressing
500g minced lamb
1 clove garlic, minced
1cm fresh ginger, grated
1/2 tsp cumin seeds, ground
1/2 tsp coriander
1/2 tsp salt
4 medium carrots, grated
2 raw beetroot, grated
75g dried cranberries
100g pine nuts
25g butter
2 tbsp olive oil
200g filo pastry
Freshly ground black pepper
For the harissa yoghurt
2-3 tsp harissa
200ml Greek yogurt
2-3 tbsp milk
Pinches of paprika, to garnish
Serves
6-8
Preparation Time
30 minutes
Cooking Time
30 minutes
Main ingredients
Vegetables, Lamb
Recipe Type
Dinner, Easy, Entertaining, Family Dinners, One Pot, Pies
Cuisine
Moroccan
Special Info
Pregnant Mums
Level of Difficulty
Easy