Lamb Ragout With Fillo Crust Recipe

Name: Lamb Ragout With Fillo Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 kg leg of lamb, boned; ⅓ cup olive oil; 1 onion, chopped; 5 garlic cloves, crushed; 1 tablespoon plain flour; ½ cup tomato paste; 1 teaspoon garam masala; ½ teaspoon ground cinnamon; 410 g tomatoes; ⅓ cup chopped fresh parsley; 250 g feta cheese, crumbled; 6 sheets filo pastry; 80 g butter, melted; marinade; 1 cup dry red wine; ¼ cup lime juice; 1 tablespoon balsamic vinegar; ½ cup brown sugar, firmly packed; 2 teaspoons dried rosemary leaves; 1 bay leaf

Servings: persons

1 12 kg leg of lamb, boned
⅓ cup olive oil
1 onion, chopped
5 garlic cloves, crushed
1 tablespoon plain flour
½ cup tomato paste
1 teaspoon garam masala
½ teaspoon ground cinnamon
410 g tomatoes
⅓ cup chopped fresh parsley
250 g feta cheese, crumbled
6 sheets filo pastry
80 g butter, melted
marinade
1 cup dry red wine
¼ cup lime juice
1 tablespoon balsamic vinegar
½ cup brown sugar, firmly packed
2 teaspoons dried rosemary leaves
1 bay leaf

1
Cut lamb into 3cm cubes' Combine lamb and marinade in bowl, cover; refrigerate several hours or ovemight.
2
Drain lamb from marinade; discard.
3
marinade.
4
Heat oil in large pan, add onion and garlic, cook, stirring, until onion is soft, add-lamb, cook, stirring until lightly browned.
5
Stir in flour, paste, then garam masala, cinnamon and undrained crushed tomatoes, bring to boil, simmer covered, 1 hour or until lamb is tender.
6
Remove lid, simmer, uncovered, 10 minutes, stir in parsley; cool.
7
Divide lamb mixture between 4 ovenproof dishes (2 cup capacity), top with cheese.
8
Layer pastry sheets togethel brushing each with butter.
9
Cut 4 rounds from pastry large enough to cover tops of dishes and overhang edge by 1cm.
10
Lightly brush rims of dishes with butter, cover with pastry rounds, press around rims firmly.
11
Place dishes on oven tray, bake in moderate oven 20 minutes or until pastry is lightly browned.
12
Marinade: Combine all ingredients in bowl; mix well.

1000

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 12 kg leg of lamb, boned, ⅓ cup olive oil, 1 onion, chopped, 5 garlic cloves, crushed, and more.

Yes, Lamb Ragout With Fillo Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lamb Ragout With Fillo Crust

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