Iraqi Ghuzi Baked Lamb and Rice Pastry

Season the lamb with half of the salt, pepper, and Baharat. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned. Remove the lamb and set aside.

Add the chopped onions and minced garlic to the pot, sautéing until softened, about 5-7 minutes. Return the lamb to the pot, add the broth, remaining Baharat, cinnamon, and cardamom. Bring to a simmer, then cover and cook on low heat for 2-3 hours, or until the lamb is fall-apart tender. Remove lamb, shred the meat from the bone, and set aside. Strain the cooking liquid and reserve.

Rinse the basmati rice until the water runs clear. In a separate pot, heat the remaining 1 tablespoon of oil. Add the rinsed rice, the reserved lamb broth, and the remaining salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and gently mix in the shredded lamb.

Preheat your oven to 190°C. Lightly flour a clean surface and roll out one sheet of puff pastry to a size large enough to line a pie dish or oven-safe pan (about 25-30 cm in diameter) with some overhang. Carefully place the pastry into the dish.

Spoon the lamb and rice mixture evenly into the pastry-lined dish. Roll out the second puff pastry sheet to cover the top. Place it over the filling.

Trim the edges of both pastry sheets, then crimp them together to seal the pastry. You can create decorative patterns on top with a knife, ensuring not to cut all the way through. Brush the entire pastry with the beaten egg.

Bake for 30-40 minutes, or until the pastry is puffed and golden brown. If the top browns too quickly, you can loosely cover it with foil. Let it rest for 10 minutes before slicing. Garnish with toasted almonds or pine nuts before serving.