Ingredients:

• 3 kgs – lamb, stewing meat, chopped
• 2 kgs – carrots, finely chopped
• 1.5 kg – peas
• 1.5 kg – Rice
• 100 gms – all spice
• 1 whole garlic, chopped and crushed
• 30 gms – Cloves
• 2 packets filo pastry
• 500 gms – Butter

Method:

1. Heat a little of the cooking pan until very hot 1.5 about 5 mins.
2. Add the butter and immediately add the onions, lamb and garlic and cook until very brown.
3. Add the rice, carrots, peas and all the spices.
4. Then add the stock.
5. Season with salt and pepper.
6. Bring to the boil and then simmer for 25 mins or until the rice is cooked.
7. Remove from the heat and leave to cool.
8. Layer 4 pieces of the pastry, each brushed with a little of the remaining butter.
9. Cut the filo pastry into 4 large squares, about 10 cm x 10 cm in size.
10. Place about 1 cup of the rice and lamb mix onto the centre of the filo pastry.
11. Wrap it up like an Arabian money bag or sorrar.
12. Brush the pastry with some melted butter and bake for 15 mins or until golden brown.
13. Serve with yoghurt.