Lamb pie Recipe

In a large skillet over low heat, drizzle with a little olive oil and sauté the chopped garlic, onion and celery along with the turmeric, cinnamon and cumin for 10-15 minutes until the vegetables are tender so as not to brown. Transfer to a bowl and set aside.

Place the minced lamb in the pan, add a little to the heat and fry for a few minutes until well browned (stir to avoid the cohesion mass). Return the cooked vegetables to the pan, add the dried sproutes, cauliflower and pour 200 ml of water. Simmer for 10-15 minutes until all the liquid is dry and the cauliflower is also cooked. Remove from heat, add salt to taste and mix with yogurt. Leave it like this and let cool.

Remove the dough from the wrapper, unfold one sheet and spread it on the base of a 30 cm cake shape so that the dough sticks to the sides. Brush with olive oil. Arrange all the sheets of dough on top of each other in the same way — brush each with oil and leave the edges hanging down. Work quickly.

Place the prepared meaty stuffing on the dough, cover the edges of the dough, lightly grease with oil and sprinkle with seeds on the bottom. Bake for 40 minutes in a preheated oven at 180 degrees until golden appearance. Green salad will work perfectly as a garnish.