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    You are in: Home / Recipes / Lamb Ragout With Fillo Crust Recipe
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    Lamb Ragout With Fillo Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 39 mins

    20 mins

    1 hr 19 mins

    Stacelee's Note:

    Mediterranean Cookbook, Women's Weekly page 72

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut lamb into 3cm cubes' Combine lamb and marinade in bowl, cover; refrigerate several hours or ovemight. Drain lamb from marinade; discard.
    2. 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. 3
      Remove lid, simmer, uncovered, 10 minutes, stir in parsley; cool.
    4. 4
      Divide lamb mixture between 4 ovenproof dishes (2 cup capacity), top with cheese.
    5. 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. 6
      Place dishes on oven tray, bake in moderate oven 20 minutes or until pastry is lightly browned.
    7. 7
      Marinade: Combine all ingredients in bowl; mix well.

    Ratings & Reviews:

    • on November 10, 2012

      55

      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.

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    Nutritional Facts for Lamb Ragout With Fillo Crust

    Serving Size: 1 (787 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1540.6
     
    Calories from Fat 902
    58%
    Total Fat 100.2 g
    154%
    Saturated Fat 44.3 g
    221%
    Cholesterol 349.6 mg
    116%
    Sodium 1471.2 mg
    61%
    Total Carbohydrate 64.4 g
    21%
    Dietary Fiber 4.3 g
    17%
    Sugars 38.4 g
    153%
    Protein 84.1 g
    168%

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