Lamb And Barley Phyllo Pie

• 1 tablespoon olive oil
• 1 pound lamb trimmed, cubed
• 1 onion sliced
• 2 cloves garlic crushed
• 1 tablespoon all-purpose flour
• 2 1/2 teaspoons spice blend Moroccan
• 1/2 teaspoon ground cinnamon
• 2 cups beef stock
• 14 ounces diced tomatoes
• 2 carrots chopped
• 3 1/2 ounces pearl barley
• 2 tablespoons golden raisins
• 10 sheets phyllo pastry
• greek yogurt to serve
• cilantro to serve

1. Heat oil in a large saucepan on high. Cook lamb for 3-4 minutes, until well browned all over. Remove from pan.
2. Reduce heat to medium. Saute onion and garlic for 2-3 minutes, until onion is tender. Add flour, 2 tsp Moroccan spice, and cinnamon. Cook, stirring, for 1 minute. Return lamb to pan with stock, tomatoes, carrot, barley and raisins. Increase heat to high and bring to a boil. Reduce heat to low and simmer, partially covered, for 1 hour, stirring occasionally, until lamb is tender and mixture thick. Allow to cool.
3. Preheat oven to 400u0b0F. Grease a 9 inch springform pie pan.
4. Layer 3 phyllo sheets, spraying each with oil. Line pan with phyllo. Layer 3 more phyllo sheets, spraying each with oil. Place crossways into pan to line base and remaining sides. Trim edges. Bake for 10 minutes. Allow to cool.
5. Fill pastry crust with cooled lamb mixture. Spray remaining phyllo sheets with oil. Scrunch up over pie filling to cover top completely. Spray with oil and sprinkle with remaining 1/2 tsp Moroccan spice.
6. Bake for 15-20 minutes, until pastry is crisp and golden. Serve with yogurt and cilantro.

olive oil, lamb, onion, garlic, flour, moroccan, ground cinnamon, beef stock, tomatoes, carrots, pearl barley, golden raisins, pastry, greek yogurt, cilantro

Taken from www.yummly.com/recipe/Lamb-and-Barley-Phyllo-Pie-1404799 (may not work)