Arabian Lamb Pies Recipe

Here’s a recipe for Arabian Lamb Pies, a delicious Middle Eastern dish that combines tender lamb meat with fragrant spices, all wrapped in a crispy pastry crust. This recipe makes approximately 8-10 pies, depending on the size.


For the lamb filling:

  • 500g ground lamb
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh cilantro

For the pastry:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into cubes
  • 1/4 cup cold water

For the egg wash:

  • 1 egg, beaten
  • Sesame seeds for garnish (optional)


  1. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and sauté until softened for about 3-4 minutes.
  2. Add the ground lamb to the pan and cook until browned, breaking it up with a spoon as it cooks.
  3. Add the ground cumin, coriander, cinnamon, ground allspice, ground nutmeg, salt, and black pepper to the lamb mixture. Stir well to combine.
  4. Cook the lamb mixture for another 5 minutes, stirring occasionally. Remove from heat and stir in the chopped cilantro. Set aside to cool.
  5. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
  6. Slowly add the cold water to the flour mixture, stirring with a fork until the dough comes together.
  7. Turn the dough out onto a floured surface and knead gently for a minute or two until the dough is smooth. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
  8. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  9. Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thickness. Use a round cookie cutter or a glass to cut out circles from the dough.
  10. Place a spoonful of the cooled lamb filling onto the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. You can crimp the edges with a fork to create a decorative pattern.
  11. Place the lamb pies onto the prepared baking sheet. Brush the tops of the pies with beaten egg and sprinkle with sesame seeds, if using.
  12. Bake the lamb pies in the preheated oven for 20-25 minutes or until the crust is golden brown.
  13. Remove the lamb pies from the oven and let them cool for a few minutes before serving. Enjoy the delicious Arabian Lamb Pies as a tasty appetizer or main course!

You can also freeze the unbaked lamb pies for later use. Just place them on a baking sheet and freeze until solid, then transfer them to an airtight container or freezer bag. When ready to bake, simply place the frozen pies on a lined baking sheet, brush them with egg wash, and bake in a preheated oven at 180°C (350°F) for 25-30 minutes or until golden brown and cooked through.

I hope you enjoy making and eating these delicious Arabian Lamb Pies! They are perfect for gatherings or as a savory snack. Enjoy the aromatic flavors of Middle Eastern spices and the tender, flavorful lamb filling encased in a crispy pastry crust. Happy cooking!

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