Tahini-Lamb Pie with Orange, Pistachio, and Mint Sauce

Preheat the oven Preheat the oven to 400°F (200°C).

Prepare the dough In a large bowl, combine the flour and salt for the dough. Add the cold butter and mix until the mixture resembles coarse crumbs.

Form the dough Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.

Chill the dough Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cook the lamb In a large skillet, cook the ground lamb over medium heat until browned. Drain any excess fat.

Add onion and garlic Add the chopped onion and minced garlic to the skillet with the lamb. Cook until the onion is softened.

Season the filling Stir in the tahini, ground cumin, ground coriander, ground cinnamon, cayenne pepper, salt, and pepper. Cook for an additional 2-3 minutes until well combined.

Divide the dough Remove the dough from the refrigerator and divide it into two equal portions.

Line the pie dish Roll out one portion of the dough on a floured surface to fit the bottom of a 9-inch pie dish. Press the dough into the dish and trim any excess.

Add the filling Spoon the lamb filling into the pie dish and spread it evenly.

Cover the pie Roll out the remaining portion of dough on a floured surface to fit the top of the pie dish. Place it over the filling and seal the edges by pressing with a fork or your fingers.

Vent the pie Using a sharp knife, make a few small slits on the top crust to allow steam to escape during baking.

Bake the pie Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Make the sauce While the pie is baking, prepare the sauce. In a small saucepan, heat the orange juice and honey over medium heat until reduced by half.

Add pistachios and mint Remove the saucepan from the heat and stir in the chopped pistachios and fresh mint leaves.

Serve the pie Serve the pie hot with the orange, pistachio, and mint sauce on the side.