Thursday, March 3, 2011
Gary's Bastilla of Lamb, Olives and Pine Nuts
I saw this delicious recipe for Lamb Bastilla by Gary Mehigan on Good Chef Bad Chef. I actually loved the look of the dish but dismissed it because if how unhealthy it is, then i told my husband and he really liked the sound of it, so here it is!
The lamb mince which is cooked with olives, spices, coriander stalks/roots, tomato and stock over low heat for 1 hour becomes very rich and flavoursome. I then cooled the mix and added coriander leaves and toasted pine nuts. I made individual pie cases with filo pastry before filling with the lamb and baking for about 20 minutes. I served the pies with yoghurt and some sauteed baby zucchini slices.
It was really tasty indeed, although very rich, it needed the yoghurt. I am sure I will be cooking this again (but not too often ;) ).