Lebanese Feasting: Spicy Lamb Tart

>> Sunday, 26 September 2010

Time for the main course element of this week's Monday Menu, Spicy Lamb Tart.

I don't ordinarily have much use for lamb mince, favouring lean beef is ever the need arises for it within a dish. However, the lamb definitely adds the perfect flavour to this tart (recipe adapted from Delicious Magazine 2010).

This dish has layers and layers of flavour from the pomegranate molasses, cinnamon, chillies, allspice and herbs that are added throughout. Whilst that means it does take a little time to get ready, it's not complex and the aromas and taste are definitely worth it.

I bought my pomegranate molasses some time ago from Sainsburys (look for it in the 'World Foods' section). If you buy some for this recipe and have no idea what to do with it afterwards, there are some good recipes here.

This tart will feed 4 people with sides of fragrant rice and a green salad.

Enjoy cooking,
Helen x

Spicy Lamb Tart

  • 375g ready-rolled puff pastry
  • 1 tbsp polenta
  • 1 egg (beaten)
  • 1 onion (finely chopped)
  • 400g lean lamb mince
  • 2 tbsp pomegranate molasses
  • 2 tsp ground allspice
  • 1 tsp cinnamon
  • 1 red chilli (chopped)
  • 1 green chilli (sliced)
  • 25g pine nuts (toasted)
  • 200 ml chicken stock
  • Bunch of flat leaf parsley (chopped)
  • Bunch of coriander (chopped)
  • Handful pomegranate seeds
  • Olive oil

Step 1: Preheat oven to 180c/GM 6

Step 2: Sprinkle polenta on a baking tray and lay pastry over the top. Score a border about 3 cm in from the edge and brush with beaten egg (try not to get egg in the scored line). Place in oven for 15 minutes until pastry is light-gold in colour (not brown) and remove.

Step 3:  Whilst pastry is in the oven, soften the onion in a glug of olive oil for 5 minutes. Add the lamb and cook through until browned (about 5 minutes). Then add spices, pine nuts, molasses, stock and chopped chilli. Simmer for 10 minutes until stock has reduced and sticky lamb mix remains.

Step 4: Add chopped herbs (reserving some parsley) to the lamb and spread over centre of the golden pastry, laying the sliced chilli on top.

Step 5: Return tart to the oven for 10 minutes more, until pastry is a deep golden colour. Remove and top with pomegranate seeds and remaining parsley.

Step 6: Slice and serve with chosen accompaniments.

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