IN SEASON

LAMB B’STILLA (MOROCCAN LAMB PIE) WITH RAISIN & CAPER SALSA

SERVES 4-6

Begin this recipe at lesat 4 hours ahead.

1.8kg lamb shoulder, bone in
100ml extra virgin olive oil
1 garlic bulb, cut in half
1 onion, quartered
2 celery stalks, cut into 3cm lengths
1 carrot, cut into 3cm lengths
4 cups (1L) beef stock
12 sheets filo pastry
Clarified butter or ghee, melted, to brush

FOR THE SALSA

180g golden raisins, finely chopped1 cup flat-leaf parsley leaves, finely chopped1 bird’s-eye chilli, finely chopped1 garlic clove, finely grated10 good-quality anchovy fillets, finely chopped80g salted capers, rinsed, finely choppedJuice of ½ lemon100ml extra virgin olive oil