Ingredients

• 500 g lamb shoulder
• 400 g basmati rice
• 8 piece phyllo pastry sheets
• 150 g butter
• 1 piece onion
• 100 g almonds
• 50 g pine nuts
• 600 ml chicken stock
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 2 piece bay leaves
• 1 tsp salt
• 1 tsp black pepper
• 1 piece egg yolk

Instructions

1. Prepare the meat

   Cut the lamb shoulder into 2cm cubes, removing excess fat. Heat 2 tbsp butter in a large pot over medium-high heat for 2 minutes until foaming. Add the lamb pieces and brown for 8-10 minutes, turning occasionally until all sides are golden brown. The meat should sizzle vigorously and develop a rich brown crust. Do not overcrowd the pan or the meat will steam instead of browning.

2. Cook onions and spices

   Finely dice the onion into 5mm pieces. Add to the browned meat and reduce heat to medium. Cook for 5-6 minutes until the onion becomes soft and translucent. Add cinnamon, allspice, salt, pepper, and bay leaves. Stir for 1 minute until fragrant and the spices coat the meat evenly. Do not let the spices burn or they will become bitter.

3. Simmer the meat

   Pour in the chicken stock and bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer for 45-50 minutes until the meat is fork-tender and easily pulls apart. The liquid should barely bubble and reduce to about half. Do not cook on high heat or the meat will become tough and chewy.

4. Toast nuts and rice

   In a dry pan over medium heat, toast the almonds and pine nuts for 4-5 minutes, stirring constantly until golden and fragrant. Remove and set aside. Rinse the basmati rice in cold water until the water runs clear, then drain thoroughly. Do not skip rinsing as this removes excess starch and prevents sticky rice.

5. Cook the pilaf

   Remove bay leaves from the meat and add the drained rice to the pot. Stir gently to combine and bring to a boil over medium heat. Cover tightly, reduce heat to low, and cook for 18-20 minutes until the rice is tender and has absorbed all liquid. The surface should have small holes when done. Do not lift the lid during cooking or steam will escape.

6. Rest and fluff

   Remove from heat and let stand covered for 10 minutes to allow the rice to finish cooking with residual steam. Remove the lid and gently fold in the toasted nuts using a fork. The rice should be fluffy and separate, not mushy. Do not stir vigorously or the rice grains will break and become sticky.

7. Prepare phyllo wrapping

   Preheat oven to 180°C. Melt the remaining butter. Brush a 24cm round baking dish with melted butter. Layer 4 phyllo sheets in the dish, brushing each with butter and letting excess hang over the edges. The pastry should cover the bottom and sides completely. Do not let phyllo dry out or it will crack and tear.

8. Assemble and bake

   Spoon the pilaf mixture into the phyllo-lined dish, mounding it in the center. Fold the overhanging phyllo over the filling. Layer the remaining 4 sheets on top, brushing with butter and tucking edges under to seal. Brush the top with beaten egg yolk for golden color. Bake for 25-30 minutes until deep golden brown and crispy. Do not open the oven door during the first 20 minutes or the pastry may collapse.

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