Ingredients
Method
1.Combine flour, cumin, ginger, cinnamon and paprika in a large food-safe plastic bag. Season well and shake to combine. Add diced lamb and shake to evenly coat.
2.Heat 40g of the butter and the olive oil in a large heavy-based saucepan on high. Add sliced onion and cook for 5 minutes, until softened. Add diced lamb, together with any excess flour mixture, and cook, stirring, for 4-5 minutes, until lamb is browned. Add the water and quince paste. Bring to the boil, stirring to dissolve paste. Reduce the heat to low, cover and simmer for 30 minutes.
3.Stir in pumpkin. Cover and increase heat to high. Bring to the boil and then reduce heat to medium. Simmer, uncovered, for 20 minutes, until pumpkin is tender and sauce has thickened slightly. Remove from heat. Stir through coriander and season.
4.Preheat oven to 180°C. Spoon lamb mixture into a 6 cup-capacity ovenproof dish. Spray each filo sheet with cooking oil, scrunch each sheet and arrange over lamb. Melt remaining butter and drizzle over filo. Bake for 30-35 minutes until filo is crisp and golden brown. Lightly dust with icing sugar, if using, and serve.
