Syrian Lamb Pie
Warm and comforting dish combining the rich flavors of Syria with the classic simplicity of a lamb pie.
Ingredients
- ●1.5 lbs Lamb shoulderBoneless
- ●2 cups All-purpose flourFor the crust
- ●1/2 cup ButterMelted
- ●2 tbsp Olive oilFor browning
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●2 tbsp Tomato pasteDissolved in water
- ●1 cup Beef brothHot
- ●1 tsp SaltTo taste
- ●1/2 tsp Black pepperTo taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large pan, heat the olive oil over medium-high heat. Brown the lamb shoulder on all sides, then set aside.
- 3
Add the chopped onion to the pan and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute.
- 4
Add the dissolved tomato paste, hot beef broth, salt, and black pepper to the pan. Stir to combine.
- 5
Return the lamb shoulder to the pan and bring the mixture to a boil. Cover and transfer to the preheated oven.
- 6
Bake for 2 hours, or until the lamb is tender and falling apart.
- 7
While the lamb is cooking, prepare the pie crust by mixing the flour and melted butter in a bowl until a dough forms.
- 8
Roll out the dough to a thickness of about 1/8 inch. Place the dough over the lamb and crimp the edges to seal.
- 9
Return the pie to the oven and bake for an additional 20-25 minutes, or until the crust is golden brown.
- 10
Let the pie rest for 10-15 minutes before serving.