Concert-going food

My dear friend Adie always surprises me with her wonderful food.
The Villa Maria Concert was another occasion to wangle her secrets from her... she brought fennel-flavoured slaw, roast pork fillet, gherkins and goat's feta-stuffed tomatoes.

My contribution was home smoked mussels (recipe below), along with Moroccan Lamb Pies and Chocolate Brownie.

Moroccan Lamb Pies

500gm boned lamb leg, diced (Often $13.99 per kg at Lim's Garden Centre in Glen Innes Auckland)

2 tbsp oil

1 large onion sliced

2 cloves garlic grouind to a paste

2 tsp coriander seeds, ground

2 tsp turmeric (I used fresh - found at Farro for $9.99 per kg.)

2 tsp ground cumin

2 tsp diced fresh root ginger

2 tsp smoked paprika

1 tsp ground cinnamon

1 1/2 cups beef stock

1 tbsp lemon peel finely diced

3 tbsp fresh chopped coriander

3 tbsp pitted and sliced Kalamata Olives

750gm short crust pastry

To make the filling: Heat the oil in a large frypan over medium heat and fry all the spices and onions until soft. Add the lamb pieces, turning to coat, and add the beef stock. Simmer gently while covered for 20 minutes. Add the lemon peel and cook a further 20 minutes uncovered to reduce the gravy. Stir in the olives and the coriander, then cool it all.

To make the pies: roll the pastry out and line each tart hole, add the meat filling and then wet the edges of a slightly smaller 'lid' piece of pastry. Crimp the edges, brush the tops with egg wash.

Bake at 180C for 20 minutes. Cool slightly before removing from the tins.

Makes 8