Spiced moroccan lamb tart with pomegranate, feta and mint

Sunday 25 September 2011

As part of my test runs for South Lambeth Market (in 2 weeks!!), I 've been practicing making a variety of different savoury tarts (and testing them on my neighbours/ husband/ whoever else I can find to be my guinea pigs). 

The idea for this particular tart is to lightly spice the lamb with the flavours of Morocco - cinnamon, ground coriander, cumin and the warmth of chilies.  This, combined with the saltiness of the feta, the sweetness of the pomegranate and the coolness of the mint seem to work really well together... well, that's what my guinea pigs said... recipe follows below

500g lamb mince 
1 large red onion, sliced
1 teaspoon cumin seeds
2 large cloves of garlic
A splash of balsamic vinegar
1 teaspoon cinnamon
1 teaspoon chili powder (hot)
1 teaspoon ground coriander (dried)
Small piece of feta cheese, crumbled
Half a pomegranate, seeds removed
Small bunch of mint, chopped

Make your pastry (see recipe here) and put in the fridge. Meanwhile, fry the red onion slowly in olive oil until it starts to turn golden brown. Add the cumin seeds and fry for a further 5 minutes. Add the splash of balsamic and stir until it reduces and turns the onion dark and sticky. Remove onions from the pan and set to the side. 

Add the lamb mince to the pan and brown until no pink remains. Add the garlic and cook for a further 2 - 3 minutes. 

Take your pastry out of the fridge and roll out thinly. Line a 25cm tart tin with pastry and blind bake in an oven preheated to 180C for 10 minutes. 

Remove the greaseproof paper and return the tart base to the oven, cooking for a further 10 minutes until golden brown. 

Add the lamb mixture to the tart tin, taking care to press the lamb down tightly (this will help it to stick together when you cut it). Add the crumbled feta on top and bake for a further 10 minutes. 

Leave the tart to cool and then add the pomegranate seeds and chopped mint. Serve with a cool yoghurt dressing (I use natural yoghurt mixed with mint sauce but you could use cucumber and chopped mint)

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