Glug oil, for frying
250g lamb mince
250g beef mince
1 large onion, finely chopped
2 cloves garlic, chopped
3cm knob ginger, grated
1 Tbsp (15ml) ground cumin
1 Tbsp (15ml) ground coriander
1 stick cinnamon
2-3 Tbsp (30-45ml) harissa paste
2 ripe tomatoes, finely chopped
1 can (400g) lentils, drained
Glug white wine
¼ cup (60ml) beef stock
Salt and milled pepper
Large handful coriander, chopped
2 Tbsp (30ml) melted butter
6 sheets phyllo pastry, halved lengthways
1 lemon, cut into wedges, for serving
2 dollops plain yoghurt, for serving
Handful pomegranate rubies, for serving
Preheat oven to 180°C.
Heat oil and fry mince to brown.
Add onion, garlic and ginger and fry to soften.
Add spices, harissa, tomatoes and sugar and cook for about 5 minutes.
Add lentils, wine and stock and season to taste. Cook for 10 minutes, then stir in coriander.
Meanwhile, brush an 18cm-diameter ovenproof dish or cake pan with melted butter and line with overlapping pastry strips, making sure they overhang haphazardly.
Spoon mince mixture into pastry case and fold over the excess pastry.
Add an extra sheet of scrunched pastry on top if you like and brush with melted butter.
Bake for 25-30 minutes.
Serve with lemon wedges, a dollop or two of yoghurt and a sprinkle of pomegranate rubies.