The fashionable modern cooking style called sousvide, which involves cooking in a sealed bag, echoes an old Ottoman technique. We’ve been using pastry to seal the flavour in meat and vegetables for centuries—as evidenced by the title of this dish, which literally translates as ‘enclosed lamb’.
In this case, the lamb is sealed and cooked for so long the meat falls off the bone. I’ve been inspired by the Australian meat pie, and made an edible dough.
Trim any large pieces of fat from the outside of the lamb shoulder. To make the rub, crush the garlic, and mix in a bowl with the salt, spices and olive oil. Rub the mixture over the lamb, including in the cavities. Rest the lamb for 20 minutes.
Now make the glaze. Heat the olive oil and the pomegranate molasses in a wide frying pan for 2 minutes over high heat. Place the lamb in the glaze and fry for 2 minutes on each side, caramelising the glaze onto the meat.
To make the filling, roughly chop all the vegetables and place in a large pot with the cardamom pods, cinnamon stick, bay leaves and star anise. Pour in the olive oil, red wine and beef stock to cover the lamb. Cover with the lid and
Meanwhile, make the pastry. Mix the yeast and the sugar in
Transfer the lamb and vegetables to a casserole dish.
Roll the dough into a sheet big enough to cover the casserole dish, with an overhang of about
Slice the pie crust into four segments and put one on each plate, then scoop out a generous portion of meat and vegetables to put on top of the pastry, and serve.
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