Ingredients
450g/16oz/1lb lean boneless lamb shoulder, leg or neck fillet, cut into 2½cm/1in cubes
salt and freshly ground black pepper
15ml/1tbsp sunflower oil
1 cooking apple, peeled and grated
50g/2oz currants
1 orange, juice only
½ lemon, juice only
50g/2oz ground almonds
2½ml/½ tsp ground cinnamon
2½ ml/½ tsp ground mace
600ml/1½fl oz pint lamb stock, hot
For the suet pastry
300g/10½oz self-raising flour
150g/5¼oz light suet
pinch salt
175ml/6fl oz cold water
Method
1. Preheat the oven to 170C/325F/Gas 3.
2. Place the meat in a large bowl and season well with the salt and freshly ground black pepper.
3. Heat the oil in a large pan and brown the meat in batches for 4-5 minutes. Transfer to a clean bowl and add the remaining pie ingredients except the stock.
4. Spoon into a 900ml/1½ pint ovenproof pie dish or four small ovenproof pie dishes and pour over the stock evenly.
5. To prepare the suet pastry, mix together the pastry ingredients in a large bowl. Roll out enough pastry to cover the large dish or individual pie dishes.
6. Brush the pie dish edges with a little water and top with the pastry. Lightly cover with foil and cook in a preheated oven for two hours.
7. During the last 15 minutes of cooking remove the foil and return to the oven to brown the pastry.
8. Serve with seasonal vegetables.
