Kid + kibbeh pies with barberry sauce + spinach

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

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