• 1 lamb shoulder (about 1.5 kg/3 lb 5 oz., bone in, shank removed
• 1 egg
• 1 tablespoon plain yoğurt

Spice Rub

• 2 garlic cloves
• 1 tablespoon sea salt
• 1 tablespoon sweet paprika
• ½ tablespoon ground cinnamon
• ½ tablespoon freshly ground black pepper
• ½ tablespoon lemon pepper
• 1 teaspoon ground aniseed
• 125 ml (4 fl oz/½ cup) olive oil

Pomegranate Glaze

• 125 ml (4 fl oz/½ cup) olive oil
• 1 tablespoon pomegranate molasses (to make your own)

Pie Filling

• 2 carrots
• 1 onion
• 2 garlic cloves
• 1 celeriac, peeled
• 5 small potatoes
• 2 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 star anise
• 125 ml (4 fl oz/½ cup) olive oil
• 250 ml (9 fl oz/1 cup) dry red wine
• 1 litre (35 fl oz/4 cups) beef stock

Pastry

• ½ teaspoon dry yeast
• 1 teaspoon sugar
• 300 g (10½ oz/2 cups) plain (all-purpose) flour, plus extra for dusting
• 2 sprigs thyme, leaves picked and finely chopped
• 1 clove garlic, crushed
• 1 teaspoon salt
• zest of 1 lemon
• 50 g (1¾ oz) butter

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.

Preheat the oven to 140°C (275°F/Gas 1).

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 bake for 4½ hours until the meat is very tender. Remove the lamb from the oven and cool to room temperature.

Meanwhile, make the pastry. Mix the yeast and the sugar in 375 ml (13 fl oz/1½ cups) of lukewarm water and set aside for 5 minutes. It should start to form bubbles. Sift the flour into a mixing bowl, make a well in the middle and pour in the yeast mixture. Knead the dough for 5 minutes or until the dough is as soft as an earlobe. Mix the thyme, crushed garlic, salt, lemon zest and butter together, and then add to the dough. Knead for a further 5 minutes. Sprinkle some flour on your work surface and roll the dough into a ball. Return the dough to the bowl, cover with a damp cloth and leave to rest for at least 1 hour. The dough should double in size.

Transfer the lamb and vegetables to a casserole dish. Increase the oven heat to 200°C (400°F/ Gas 6).

Roll the dough into a sheet big enough to cover the casserole dish, with an overhang of about 4 cm (1½ in) on all sides. Separate the egg and beat the egg white. Paint the egg white around the rim and outside edge of the dish. Drape the pastry sheet over the dish, and use the egg white to stick the overhang to the sides. Mix the yoğurt with ½ tablespoon of water. Paint that yoğurt mixture over the dough. Put the pie in the oven and bake for 15 minutes, or until the pastry is golden brown.

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.