In a pan, heat the butter over a moderate heat and sauté the onion until soft. Add the cinnamon stick, cinnamon, cardamom, turmeric, ginger, coriander seeds, pine nuts and black pepper and stir for three minutes. Add the lamb, seal and then add the orange and the apricots. Reduce the heat, cover with a lid and simmer for one hour, adding water if dry.
Remove the lamb, cinnamon stick and cardamom pods, increase the heat and thicken the sauce. Add the eggs and parsley and, stirring continuously, lightly scramble the egg into the mixture. Remove from the heat and add the lamb back to the pot. Preheat the oven to 210°C.
Make the pastillas by pulling strips of filo pastry off the stack and brushing them with butter. Place a tablespoon of the mixture at one end of the strip and fold the strips into parcels
Brush with butter and place on a wire rack in the oven until golden brown. Remove and allow to cool for a few minutes before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.