Lamb Ragout With Fillo Crust |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Mediterranean Cookbook, Women's Weekly page 72 Ingredients:
1 1/2 kg leg of lamb, boned |
1/3 cup olive oil |
1 onion, chopped |
5 garlic cloves, crushed |
1 tablespoon plain flour |
1/2 cup tomato paste |
1 teaspoon garam masala |
1/2 teaspoon ground cinnamon |
410 g tomatoes |
1/3 cup chopped fresh parsley |
250 g feta cheese, crumbled |
6 sheets filo pastry |
80 g butter, melted |
marinade |
1 cup dry red wine |
1/4 cup lime juice |
1 tablespoon balsamic vinegar |
1/2 cup brown sugar, firmly packed |
2 teaspoons dried rosemary leaves |
1 bay leaf |
Directions:
1. Cut lamb into 3cm cubes' Combine lamb and marinade in bowl, cover; refrigerate several hours or ovemight. Drain lamb from marinade; discard.
2. marinade. Heat oil in large pan, add onion and garlic, cook, stirring, until onion is soft, add-lamb, cook, stirring until lightly browned. Stir in flour, paste, then garam masala, cinnamon and undrained crushed tomatoes, bring to boil, simmer covered, 1 hour or until lamb is tender.
3. Remove lid, simmer, uncovered, 10 minutes, stir in parsley; cool.
4. Divide lamb mixture between 4 ovenproof dishes (2 cup capacity), top with cheese.
5. Layer pastry sheets togethel brushing each with butter. Cut 4 rounds from pastry large enough to cover tops of dishes and overhang edge by 1cm. Lightly brush rims of dishes with butter, cover with pastry rounds, press around rims firmly.
6. Place dishes on oven tray, bake in moderate oven 20 minutes or until pastry is lightly browned.
7. Marinade: Combine all ingredients in bowl; mix well.
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