Ingredients

• 500g lamb or beef, cut into pieces
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil
• 250g phyllo pastry
• 100g almonds, blanched and toasted
• Honey for drizzling

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until they are golden.
2. Add the lamb or beef pieces to the pot and brown them on all sides.
3. Stir in the spices: cinnamon, ginger, turmeric, black pepper, and salt. Mix well to coat the meat.
4. Add enough water to cover the meat, then reduce the heat and let it simmer for about 1.5 hours until the meat is tender.
5. Once cooked, remove the meat from the pot and allow it to cool, then shred it into smaller pieces.
6. Preheat the oven to 180°C (350°F).
7. In a baking dish, layer several sheets of phyllo pastry, brushing each layer with olive oil.
8. Add the shredded meat and top it with toasted almonds.
9. Cover with additional phyllo pastry, again brushing with olive oil.
10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
11. Once out of the oven, drizzle with honey, slice, and serve warm.