Autumn Warming Lamb Baklava

This nutrient-dense one pot wonder has everything from texture to spice and is perfect for dinner during the cooler months.
Winter Warming Lamb Baklava

Winter warming lamb baklava recipe from Australian Lamb. Photo: Supplied

8 Serves 30 minutes prep 60 minutes cook


750 g lean lamb mince
2 tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
1 tbsp fresh thyme
1 small carrot, peeled and diced
1 small fennel bulb, chopped
1 small eggplant, diced
400 g diced tomatoes
400 g can chickpeas, drained and rinsed
½ cup toasted pinenuts
½ cup chopped pistachio nuts
1 tsp ground cumin
1 tsp ground coriander
16 sheets filo pastry (375g packet)
Olive oil spray
2 large potatoes, peeled and sliced
1 tsp poppy seeds
Baby spinach salad and lemon wedges, to serve


Heat half the olive oil in a large non-stick pan over medium high heat, and cook mince in batches until browned, breaking mince up with a wooden spoon. Set aside, and cook remaining batches.

In the same pan, add the remaining oil and cook the onion, garlic and thyme for 5 minutes, or until onion is softened. Add the carrot, fennel and eggplant and cook for a further 5 minutes. Add the tomatoes, chickpeas, nuts, spices and simmer, covered for 10 minutes. Season and return mince to the pan.

Spray 1 sheet of filo with oil spray and then top with a second. Repeat with 6 more sheets and use to line the base and sides of a shallow slice tin (about 33cm x 23cm). Arrange the potato slices on the base and spread in the cooled lamb filling, then top with a further 8 sheets of oiled filo. Spray the top with olive oil and mark the top with a sharp knife.

Bake at 180°C for 35-40 minutes until the pastry is hot and golden. Serve baby spinach and lemon wedges.

Recipe from Australian Lamb