Kid + kibbeh pies with barberry sauce + spinach

Name: Kid + kibbeh pies with barberry sauce + spinach
Yield: Serves 8
Ingredients: 600 g kid meat from 1 long leg, cut into walnut-sized pieces; 80 g cold butter, cubed; 2 teaspoons allspice, ground; freshly ground black pepper, to taste; 500 g very lean, sinew-free lamb, minced; 4 golden shallots, sliced; pinch Ras El Hanout; 200 g fine cracked wheat (burghul); 800 g baby spinach; freshly grated nutmeg, to taste; plain flour, for dusting; 1 litre kid stock or Veal Stock; 1½ bird’s-eye chillies, deseeded and chopped; 1 large brown onion, finely chopped; ½ small stick celery, sliced; 1 medium carrot, sliced; 1 tablespoon Ras El Hanout; ½ cup dried barberries*; 300 ml Chicken Stock; 2 teaspoons salt; 2 teaspoons cumin seeds, ground; salt, to taste; 1 medium brown onion, cut into 8 wedges; 125 g butter; 120 g butter; 8 cloves garlic, peeled; 1 tablespoon plain flour; 1 medium turnip, cut into 8 wedges

Preparation info

Serves
8

Difficulty
Medium

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Here is another engineering feat. I’m sorry, I can’t help it - it must be my background that keeps me fascinated with the technical aspects of cooking. For some time I had an idea of enclosing a pie filling in another meat mixture instead of pastry, and in this recipe it’s been realised. It was well worth the effort! You need to start this recipe the day before, or at least the morning before, as the braised kid needs to become cold and solidify before it’s used as the pie filling.