Denise says:

  • The season of Yom Tovim always needs a special main course whether it is Rosh Hashanah or Succot.
  • A recipe that is easy to serve, ideal for a large group and above all that can be made in advance.  This is a stunning hearty dish with a twist on a lamb tagine.
  • Preparation Time: 30 minutes
  • Cooking Time: 3 ½ hours
  • Serves: 8-10


  • 3 tablespoons rapeseed oil
  • 750g-800g lamb shoulder cubed
  • 2 tablespoon ground coriander
  • 2 tablespoon ground cumin
  • 2 tablespoon paprika – smoked or regular
  • 2 tablespoons turmeric
  • 2 teaspoons ground cinnamon
  • ~
  • 400g can chopped tomatoes
  • 2 red onions – peeled and sliced
  • 4 garlic cloves – skin removed and crushed
  • 1 lemon – zest and juice
  • 1 tablespoon honey or date honey
  • 4 tablespoons pomegranate molasses
  • 100ml fruity red wine
  • 100ml beef stock
  • ~
  • 270g filo pastry - 4-6 sheets
  • 150g non-dairy margarine -melted
  • 50g flaked almonds
  • 50g pomegranate seeds


  1.  Mix all the spices together in a bowl and stir in the lamb, mixing to coat evenly.
  2. Heat 2 tablespoons of the oil in the frying pan and sauté the lamb cubes in batches to brown. Don’t overcrowd the frying pan otherwise your meat will steam and not fry.  Remove the meat and set aside.
  3. Heat the remaining oil in the frying pan and sauté the onion and garlic for about 5 minutes. Stir in the tomatoes, lemon zest and juice, honey and pomegranate molasses, red wine and beef stock.
  4. Return the meat to the frying pan, season well and simmer covered for 2 ½ hours or place in the oven covered 160C/ gas mark 4.
  5. Set aside and leave to cool.
  6. Transfer the meat to a pie dish or ovenware dish.
  7. Preheat the oven to 190C.
  8. Unwrap the pastry and cut into 10 x 10cm squares.
  9. Brush each square with melted margarine. Put two together and then scrunch up and place on top of the pie. Continue with the remaining pastry sheets until the lamb is covered. Drizzle with a little olive oil and flaked almonds.
  10. Bake for about 40 minutes or until the pastry is crisp and golden.
  11. To serve scatter with pomegranate seeds and sprigs of fresh thyme.