Lamb Meat in Crispy Phyllo Dough

Main Dishes • French

Time 1 hour + 13 hours

Ingredients 18

Servings 6

Description

Recipe by John Smith, chef at a local American restaurant.

Ingredients

Lamb 0 lbs
Onion 5 lbs
Raisins 5 oz
Star anise 0 oz
Cinnamon 0 oz
Coriander essential oil 0 oz
Chicken Broth 5 qt
Parsley 0 oz
Cilantro 0 oz
Fresh Mint 0 oz
Basil 0 oz
Garlic 0 oz
Black Cumin (Cumin) 0 oz
Phyllo Dough 1 piece
Carrot 0 oz
Green Peas 0 oz
Carrot 0 fl oz
Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Slice the onion into thin strips and sauté in vegetable oil until golden brown.

Step 2

Sear the lamb on all sides in vegetable oil until golden brown. Place the meat in a deep dish, add the sautéed onions, and pour in the wine and broth.

Step 3

Place the spices (star anise, coriander, cinnamon, garlic) into a muslin bag and add it to the meat. Cover the container with a lid and leave it in a preheated oven at 250°F (248 degrees Fahrenheit) for 12–14 hours, until the meat becomes very tender and literally falls apart into strands.

Step 4

Remove the tray, take out and discard the spice bag. Strain the contents of the tray into a colander set over a bowl to catch the broth.

Step 5

Carefully shred the meat into fibers, and add the onion and raisins that were roasted with the lamb.

Step 6

Finely chop the parsley, cilantro, garlic, mint, and basil, and add them to the meat. Pour in enough of the broth used to roast the lamb so that the meat and herbs resemble a juicy filling. Mix everything together.

Step 7

Take a baking dish with 2 cm high sides. Spread the prepared lamb mince evenly in the dish and place it in the freezer. The mince should freeze thoroughly.

Step 8

Cut the minced meat into strips 6 cm long and 2 cm wide.

Step 9

Divide the phyllo dough into four sections. Wrap the strips of filling in it.

Step 10

Place the resulting "pies" on a baking sheet and brush them with butter. Bake in a preheated oven at 355°F for 25 minutes.

Step 11

Prepare the side dish. Peel the carrots, cut them lengthwise into quarters, and then into half-centimeter slices. Sauté the carrots in butter in a deep skillet, adding the broth left from roasting the meat. Pour in the carrot juice, add the peas and cumin, and stir. Simmer until the carrots are tender.

Step 12

Serve the side dish in deep plates (100 grams per portion), placing 2 pastries on top of each plate. Optionally, garnish with a segment of grilled lamb rib.

Step 13

Season the mixed greens with salt, drizzle with olive oil and lemon juice. Place on the pastries and serve immediately.