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Main course · Moroccan

Lamb Mince B'stilla with Cinnamon and Almonds

70 min Serves 4 ~693 kcal/serving ~£11.50 (£2.88/serving) Contains-nuts

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g lamb mince
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 60 g flaked almonds
  • 1 tbsp caster sugar
  • 2 egg, beaten
  • 8 filo pastry sheets
  • 60 g unsalted butter

Nutrition (per serving)

Calories
693 kcal
Protein
33.9 g
Carbohydrate
29.5 g
of which sugars
6.7 g
Fat
48.2 g
of which saturates
20.5 g
Fibre
3.3 g
Salt
0.83 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Melt a third of the unsalted butter in a wide pan and cook the onion for 6 minutes until soft, then add the garlic, ground cinnamon and ground ginger and cook for 1 minute.

  2. 2

    Add the lamb mince and cook, breaking it up, for 8 minutes until browned all over with no pink remaining.

  3. 3

    Toast the flaked almonds in a dry pan for 2 minutes until golden, then stir half into the lamb along with the caster sugar.

  4. 4

    Stir in the beaten eggs and cook for 1-2 minutes until just set. Leave to cool slightly.

  5. 5

    Heat the oven to 190C (170C fan, gas 5). Melt the remaining butter. Layer the filo sheets in a round pie dish, brushing each with melted butter and letting the edges overhang.

  6. 6

    Spoon in the lamb filling, fold the filo over the top to enclose it and brush with any remaining butter, then scatter the remaining almonds over the top.

  7. 7

    Bake for 25-30 minutes, until deep golden and crisp, then slice and serve.

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