700g lamb shoulder steaks, trimmed of skin and excess fat
1 onion, peeled and diced
3 cloves garlic, peeled and chopped
1 1/2 cups reduced beef stock (available from supermarkets in vacuum packs)
1 cup stuffed green olives
finely grated zest of 1 lemon
1 tsp ground cinnamon
2 Tbs chopped fresh marjoram or oregano
1.Cut lamb into 2cm cubes. Heat a frying pan with a little olive oil and brown meat in batches. Remove. Add onion and garlic to the pan and soften. Return meat to pan. Add olives and stock and bring to boil. Reduce heat, half cover the pan and gently simmer for 1 1/2 hours. Stir in lemon zest, cinnamon and marjoram and season with salt and pepper to taste. Cool.
2. Divide mixture to fill 4 1 1/2 to 2-cup ramekins.
Scone crust
2 cups plain flour
3 tsp baking powder
1/2 tsp salt
50 g butter
1 cup milk
1. Combine flour, salt and baking powder in a bowl. Rub in butter until crumbly. Stir in milk to make a soft, smooth dough. Wrap in plastic wrap and refrigerate for 20 mins.
2. Roll out pastry to 4mm and cut to cover ramekins. Brush edges of ramekins with water and cover with pastry lids. Press edges with a fork to secure and cut a hole in the centre of each lid. Refrigerate for 20 minutes. Preheat oven to 190C.
3. Bake pies for 20-25 minutes or until crusts are puffed and golden brown.
* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.
