800 g diced lamb shoulder
Sea-salt flakes and freshly ground black pepper, to season
⅓ cup plain flour
125 g unsalted butter
1 white onion, very finely diced
2 tsp caraway seeds
6 cloves garlic, minced
4 sprigs rosemary, finely chopped plus extra to serve
1 cup beef stock
3 Tbsp long-grain white rice
3 sheets frozen ready-rolled shortcrust pastry, thawed
2 cups Greek-style yoghurt
½ tsp ground nutmeg
- 1 Season lamb with salt and pepper, then toss in 1 Tbsp of the flour. Heat ½ of the butter in a large frying pan. Add lamb, in batches, and fry until browned. Remove lamb from pan and set aside. Add onion, caraway, garlic and rosemary and cook for 3 minutes or until softened. Return lamb to pan and add stock, then cover with a lid and simmer for 20 minutes.
- 2 Add rice and cook for 20 minutes or until rice is tender. Season with salt and pepper. Spread over an oven tray and set aside to cool slightly.
- 3 Meanwhile, line bases and sides of six 10cm round straight-edged pie tins with pastry, allowing it to overhang by 1cm and trimming and re-joining as necessary. Preheat oven to 180°C.
- 4 Divide lamb mixture among pastry cases. Heat remaining butter in a small saucepan over a medium heat and beat in remaining flour. Remove from heat and whisk in yoghurt, eggs and nutmeg. Spoon over lamb mixture and bake for 35-40 minutes or until pastry is crisp. Top each pie with an extra sprig of rosemary and serve.