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Persian lamb pie

Ingredients

• 3 tsp olive oil
• 1 large red onion, chopped
• 2 cloves garlic, chopped
• 450g lamb neck fillet, diced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 400g tin chopped tomatoes
• 2 tbsp pomegranate molasses
• 200ml lamb stock made with ½ lamb stock cube
• 1 cinnamon stick
• 15g fresh mint, leaves picked and chopped
• 3 sheets filo pastry
• 1 tsp sesame seeds
• 150g fat-free Greek-style yogurt
• ¼ cucumber, grated

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