Preparation
Step 1
Set a large flameproof casserole dish over a medium-high heat. Toss the lamb in the flour, season generously, then shake off any excess flour. Working in batches, brown the lamb on all sides for 8-10 minutes per batch. Set the meat aside on a plate as you go
Step 2
Once all the lamb is browned, pour the masala sauce into the pan. Return the meat and simmer for 15 minutes. Remove from the heat and leave to cool
Step 3
Preheat the oven to 180C. Transfer the lamb mixture to a 25cm diameter pie dish
Step 4
Unwrap the filo pastry and brush a sheet with melted butter. Scrunch up, sit on the pie filling then cover with the rest of the pastry to cover. Scatter with the almonds and drizzle any remaining butter on top. Bake for 45 minutes or until the pastry is crisp and golden
Step 5
Scatter with pomegranate seeds and coriander to serve
