Kid + kibbeh pies with barberry sauce + spinach

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

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.

Ingredients

Main course
Pie

Ingredients

Method