I’m vegetarian now, but before that, this was the only meat aside from chicken I ate.  It’s a favourite of my boyfriend, and if you get a lean cut, it’s not even that unhealthy.

If memory serves correctly, this made enough for four on my last attempt.

5 cm root ginger, peeled and grated

3 garlic cloves, peeled and crushed

1tsp ground cinnamon

1tsp ground cumin

2tbsp olive oil

450g/1lb lamb neck fillet

1 large red onion, peeled and chopped

125g dried apricots

400g chickpeas, drained

400g chopped tomatoes

7 large sheets filo pastry

50g butter, melted

Pinch of nutmeg

1.       Preheat oven to 190/gas mark 5

2.       Pound ginger, garlic, cardamom and cumin to a paste. Fry with 1 tbsp olive oil for 3 mins, then remove and preserve

3.       Add remaining oil and fry lamb in patches for about 5 mins until golden brown.

4.       Add all lamb to to pan and add onions and spice paste. Fry for 10 mins, stirring occasionally

5.       Add chopped tomatoes and cover and simmer for 15 mins.

6.       Add apricots and chickpeas and simmer for 15 mins.

7.       Oil a 18cm/7inch  spring form baking tin. Add a piece of filo pastry, letting edges hang over side. Brush with melted butter, then later 5 more sheets in tin, brushing each with butter.

8.       Spoon in filling and level surface. Layer half remaining sheets on top, buttering each with butter. Fold overhanging onto top.

9.       Brush remaining sheet with butter and scrunch up and place on top so pie is covered.

10.   Brush with melted butter.

11.   Bake for 45 mins. Reserve for 10 mins. Unclip tin and remove pie. Sprinkle with nutmeg.