Spiced Lamb Tart

• 1 tbsp oil
• 1 None onion, chopped
• 1 lb ground lamb
• 1 None red pepper, seeded and sliced
• 2 medium carrots, peeled and thinly sliced
• 1 tsp ground coriander
• 1/4-1/2 tsp cayenne pepper
• 1 tsp cumin seeds
• 2 tbsp flour
• 1 1/4 cups lamb or beef stock
• 1 pkg refrigerated pie crusts (2 crusts)

1. Heat the oil in a large skillet on high heat. Saute onion for 6 mins. Add the lamb, red pepper and carrots and cook for 6 mins, until meat is browned.
2. Add coriander, cayenne pepper and 1/2 tsp of the cumin seeds and cook for 1 min. Add flour and cook, stirring, for 1 min.
3. Add stock and bring to a boil. Cook for 5 mins until sauce thickens. Remove from heat and set aside to cool.
4. Preheat the oven to 400u0b0F. Roll out 1 of the crusts on lightly floured surface to 11-inch round. Line bottom and sides on greased 9-inch springform pan with rolled-out crust. Spoon lamb mixture into crust. Place remaining crust over filling. Brush edges with water. Pinch together top and bottom crusts to seal. Sprinkle top with remaining 1/2 tsp cumin seeds.
5. Bake for 40-45 mins until filling is heated through and crust is browned.

oil, onion, ground lamb, red pepper, carrots, ground coriander, cayenne pepper, cumin seeds, flour, lamb

Taken from recipes-plus.com/api/v2.0/recipes/28777 (may not work)