Inner Mongolia Lamb Pie

Inner Mongolia Lamb Pie is a savory, high-protein dish that combines tender lamb with aromatic spices and a flaky, golden crust. This unique Chinese pizza offers a delightful blend of flavors and textures, perfect for a hearty meal.

Ingredients

• Ground lamb - 250 grams
• All-purpose flour - 200 grams
• Water - 100 milliliters
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Green onions - 2, chopped
• Soy sauce - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Egg - 1, beaten (for egg wash)

Steps

1. In a mixing bowl, combine the all-purpose flour and salt, then gradually add water while kneading to form a smooth dough. Cover with a cloth and let it rest for 20 minutes.
2. In a skillet over medium heat, add 1 tablespoon of vegetable oil. Sauté the onions until translucent, then add minced garlic, ground lamb, black pepper, cumin, and soy sauce. Cook until the lamb is browned and fully cooked, about 8-10 minutes. Stir in green onions and remove from heat.
3. Divide the dough into two equal portions. Roll out each portion into a circle about 5mm thick.
4. Place half of the lamb filling onto one half of each dough circle, leaving a border. Fold the other half over the filling and seal by pressing the edges together. Crimp the edges with a fork to ensure they are sealed.
5. Heat the remaining vegetable oil in a skillet over medium heat. Carefully place the pies in the skillet and cook for about 5-6 minutes on each side, or until golden brown and crispy.
6. Remove from skillet and brush with beaten egg for a glossy finish. Allow to cool slightly before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 650 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains essential vitamins and minerals from lamb and vegetables.

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