Lamb Ragout With Fillo Crust

READY IN: 1hr 39mins
Recipe by Stacelee

Mediterranean Cookbook, Women's Weekly page 72

Top Review by ItalianMama

When I made this for my fiance, he was insisting that I add it to my permanent recipe book after just a few bites! And I have to say that I agree. The flavor combination was just perfect, with the feta especially sending it into heavenly territory. Don't be intimidated by the number of ingredients or the fillo dough; it's easier than you might think. I wound up making this with beef instead of lamb, and for step #2, I just dumped it all in a Crock Pot on high for 5 hours until the meat was tender. I made a half recipe (1 1/2 kg is about 3 1/3 lbs.) and baked it in a 10-inch deep dish pie plate with the sheets of fillo overlapping each other on top (just rotate each sheet a little when adding it and trim the edges when you're finished). It turned out perfect that way, so if you don't have smaller oven-safe casserole dishes, don't let that stop you! The only thing that I will do differently next time is to add more fillo. I used 7 sheets, but I think I might increase it to 10 just because I really like fillo. But truly an excellent recipe, definitely a new favorite, so thank you very much for posting! Made for PAC Fall 2012.

Ingredients Nutrition


  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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