Sweet lamb pie

Cooking : time over 2 hours

Ingredients

450g/16oz/1lb lean boneless lamb shoulder, leg or neck fillet, cut into 2%26frac12;cm/1in cubes
salt and freshly ground black pepper
15ml/1tbsp sunflower oil
1 cooking apple, peeled and grated
50g/2oz currants
1 orange, juice only
%26frac12; lemon, juice only
50g/2oz ground almonds
2%26frac12;ml/%26frac12; tsp ground cinnamon
2%26frac12; ml/%26frac12; tsp ground mace
600ml/1%26frac12;fl oz pint lamb stock, hot
For the suet pastry
300g/10%26frac12;oz self-raising flour
150g/5%26frac14;oz light suet
pinch salt
175ml/6fl oz nippy water

Method

1. Place the meat in a large bowl and season well with the salt and freshly ground black pepper.
2. Heat the oil in a large pan and brown the meat in batches for 4-5 minutes. Transfer to a clean bowl and add the remaining pie ingredients except the stock.
3. Spoon into a 900ml/1%26frac12; pint ovenproof pie dish or four small ovenproof pie dishes and pour over the stock evenly.
4. To prepare the suet pastry, mix tofetchher the pastry ingredients in a large bowl. Roll out enough pastry to cover the large dish or individual pie dishes.
5. Bhurry the pie dish edges with a little water and lid with the pastry. Lightly cover with foil and cook in a preheated oven for two hours.
6. During the continue 15 minutes of cooking remove the foil and return to the oven to brown the pastry.
7. Serve with seasonal vefetchables.

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Orignal From: Sweet lamb pie