Lamb Ragout With Fillo Crust

Total Time: 1 hr 39 mins Preparation Time: 20 mins Cook Time: 1 hr 19 mins

Ingredients

• Servings: 4
• 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
• 1/4 cup lime juice
• 1 tablespoon balsamic vinegar
• 1/2 cup brown sugar, firmly packed
• 2 teaspoons dried rosemary leaves
• 1 bay leaf

Recipe

• 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.