Lamb And Barley Phyllo Pie - cooking recipe

Ingredients

1 tbsp olive oil
1 lb lamb, trimmed, cubed
1 None onion, sliced
2 cloves garlic, crushed
1 tbsp all-purpose flour
2 1/2 tsp Moroccan spice blend
1/2 tsp ground cinnamon
2 cup beef stock
1 x 14 oz can diced tomatoes
2 None carrots, chopped
3.5 oz pearl barley
2 tbsp golden raisins
10 sheets phyllo pastry
None None Greek yogurt, to serve
None None Cilantro, to serve

Preparation

Heat oil in a large saucepan on high. Cook lamb for 3-4 minutes, until well browned all over. Remove from pan.
Reduce heat to medium. Saute onion and garlic for 2-3 minutes, until onion is tender. Add flour, 2 tsp Moroccan spice, and cinnamon. Cook, stirring, for 1 minute. Return lamb to pan with stock, tomatoes, carrot, barley and raisins. Increase heat to high and bring to a boil. Reduce heat to low and simmer, partially covered, for 1 hour, stirring occasionally, until lamb is tender and mixture thick. Allow to cool.
Preheat oven to 400\u00b0F. Grease a 9 inch springform pie pan.
Layer 3 phyllo sheets, spraying each with oil. Line pan with phyllo. Layer 3 more phyllo sheets, spraying each with oil. Place crossways into pan to line base and remaining sides. Trim edges. Bake for 10 minutes. Allow to cool.
Fill pastry crust with cooled lamb mixture. Spray remaining phyllo sheets with oil. Scrunch up over pie filling to cover top completely. Spray with oil and sprinkle with remaining 1/2 tsp Moroccan spice.
Bake for 15-20 minutes, until pastry is crisp and golden. Serve with yogurt and cilantro.