Title: Spicy Lamb and Couscous Pie
Categories: Pie Meat Main
Yield: 6 Servings

2	c	(300g) couscous
1 1/4	c	(310ml) boiling water
60	g	Butter, melted
1		Egg, lightly beaten
FILLING
2	tb	Olive oil
2	md	(300g) onions, chopped
2		Cloves garlic, crushed
1	ts	Ground cumin
1	ts	Ground cinnamon
1/2	ts	Ground coriander
600	g	Minced lamb
425	g	Can tomatoes
2	tb	Tomato paste
1/3	c	(55g) raisins
1/2	c	(125ml) beef stock
2	ts	Cornflour
1/4	c	(60ml) water
2	tb	Chopped fresh mint

* Couscous, a fine cereal made from semolina, is available from most supermarkets and some health food stores *

Combine couscous and boiling water in heatproof bowl, stand 2 mins or until all liquid is absorbed. Stir in butter; reserve 1 cup couscous mixture. Add egg to remaining couscous mixture, press over base and side of 28cm shallow pie dish; refrigerate while preparing filling.

Spread filling into prepared crust, sprinkle with reserved couscous mixture. Bake in hot oven about 30 mins or until browned.

Filling: Heat oil in pan, add onions, garlic and spices, cook, stirring, until onions are soft. Add the lamb, cook, stirring, until lamb is well browned. Stir in undrained crushed tomatoes, paste, raisins and stock; simmer, uncovered, 10 mins.

Stir in the blended cornflour and water, then simmer, uncovered, about 5 mins or until mixture is thick; stir in mint.

* Suitable to freeze * * Not suitable to m/wave *

Posted by : Sue Rykmans.

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