NORTH AFRICAN LAMB KNUCKLE PIE

SERVES 8

Inherently sweet and fatty, lamb thrives in the midst of a citrusy contrast and vigorous flavourings. Lemon and earthy spices provide the necessary balance.

FOR THE MARINADE

• 5ml caraway seeds, toasted

• 12,5ml coriander seeds, toasted

• 1 clove garlic, minced

• 5ml dried red chilli flakes

• 3 sun-dried tomatoes, mushed

• 30ml olive oil

• 5ml sea salt flakes

• 1,4kg free-range lamb knuckles

• olive oil, for frying

• salt and freshly ground black pepper

• 2 red onions, finely chopped

• 1 clove garlic, minced

• 45ml tomato paste

• 2 x 400g tins chopped tomatoes

• 250ml chicken stock

• 5ml brown sugar

• 15ml cornflour combined with 30ml cold water

• 1 x 400g tin chickpeas, rinsed and drained

• 1 x 400g roll ready-made puff pastry

• egg wash (1 egg whisked with

15 ml water)

• 30ml Parmesan cheese, finely grated

1. To make the marinade Grind the caraway and coriander seeds in a mortar and pestle. Add the remaining marinade ingredients and mix into a paste. Rub the paste into the lamb. Place the meat in a non-metallic bowl, cover and marinate in the fridge overnight.

2. The next day, bring the meat to room temperature before continuing. Heat 15ml olive oil in a deep castiron pot. Season the meat lightly with salt and black pepper. Working in batches, brown the meat on all sides, then remove and place on a plate.

3. Add a little more oil to the pot and sauté the onions until softened, about 6 minutes. Add the garlic and cook for another minute. Stir through the tomato paste, then add the chopped tomatoes, stock and sugar. Return the meat to the pot, cover with a lid and cook in a 180°C oven for 3 hours.

4. Rest on the counter for 30 minutes. Skim the excess oil off the top and remove the meat with a slotted spoon. Place the sauce on the hob over high heat and reduce the liquid by half. Add the cornflour slurry and simmer until thickened.

5. Separate the bone and fatty sinew from the meat, then add the meat chunks and chickpeas to the sauce. Transfer to a 28cm pie dish.

6. Preheat the oven to 200°C. Roll the pastry out lightly on a floured surface. Cut into 3cm squares, then brush lightly with the egg wash. Cover the pie with the squares, placing them at odd angles. Scatter over the Parmesan and bake until the pastry is golden and cooked through. ❖