Lamb Pie with Tahini-Tomato Sauce: Festive, but Light Recipe, Flavoring the Middle East
Lamb is a meat that we have always produced in Spain but that, for a time now, seems to be eaten only at weddings, baptisms and communions.
But there is a world beyond suckling lamb and chops, as this recipe shows, which is made with minced lamb meat, if possible recipes, which makes it a preparation with which to be luxurious without spending a dime.
As soon as I saw the recipe in the last book of the Israeli cook Yotam Ottolenghi I decided to prepare it. And we will repeat for sure, because, although at first glance it seems a somewhat complex elaboration, it is actually very simple.
The only change we have made with respect to the original recipe has been to replace the pecorino romano cheese with parmesan, much easier to find, although you can use any aged cheese, even a manchego cheese if you want to make your own Spanish version.
Minced lamb meat must be ordered at the butcher's shop, where they usually only sell whole legs: just ask that they pound half a kilo (if possible with at least 20% fat) and leave the rest in fillets, that we can eat any other day on the grill.
IngredientsFor 6 people
- Zucchini (160 g) 1
- Carrot (100 g) 1
- Onion (180 g) 1
- Tomato (180 g) 3
- Minced meat of lamb 500 g
- Garlic clove 4
- Parmesan cheese (or otherwise) 80 g
- Bread crumbs 50 g
- Egg 2
- Tomato concentrate scoops 2
- Teaspoons ground cumin 3
- Teaspoons allspice 2
- Tahini 100 g
- Tablespoon lemon juice 1
How to make lamb pie with tahini and tomato sauceDifficulty: medium
- Total time 1 h 20 m
- Elaboration 20 m
- Cooking 1 hour
First turn on the oven with the fan running at 190º C to warm it up.
Put the zucchini, carrot, onion, and one of the thick peeled and chopped tomatoes in a food processor or chopper. Process the vegetables until you get a paste that has a consistency similar to that of minced meat. Transfer the mixture to a large strainer and extract as much water as possible.
In a large bowl, mix the strained vegetable paste with the minced meat, two minced garlic cloves, the grated cheese, the breadcrumbs, the eggs, the tomato paste, the spices and a teaspoon of salt. Mix all ingredients well.
Grease a rectangular pan with oil so that the cake does not stick and pour the meat and vegetable dough into it. Place this on a wide baking sheet and carefully pour water into it to cover half the height of the rectangular pan. We want the cake to be baked at the same time as it is done in a bain-marie.
Put the pan with the pan in the oven, which will have reached the temperature, and let it cook for about an hour, until the top of the cake has browned.
While the cake is cooking prepare the sauce with which we will cover this. In a medium bowl, mix the tahini or tahina –a ubiquitous sesame paste in all Arab cuisine, which in Spain can already be found in almost any supermarket–, with the two remaining garlic cloves, the lemon juice and a pinch of salt. Gradually incorporate 70 ml of water, stirring until obtaining a dense and creamy sauce. This step can also be done with a mixer. If you are going to eat with people sensitive to garlic, it is better to reduce its amount somewhat, because with this mixture the sauce is very strong.
When the cake is done, remove the rectangular pan from the bain-marie, and allow it to cool for 10 minutes. Drain the liquid and the excess fat that may remain in the mold and, with the help of a spatula, extract the cake and transfer it to a source in which to serve it.
Sprinkle the cake with the tahini sauce and the grated tomatoes. What you can over serve it separately so that diners add it to the cake as they like.