Lamb and California Golden Raisin Pastilla with Pine Nuts and Mint - California Raisins

Ingredients

• 1 1 / 3 Cups ground lamb
• 3 Tablespoons clarified butter (ghee)
• 1 small onion, cut into 1/2-inch dice (about 1 cup)
• 1 1 / 2 Teaspoons minced garlic (about 1 medium clove)
• 2 1 / 2 Cups canned, diced and peeled tomatoes (28-ounce can), drained
• 12 Pieces of oil-packed, sun-dried tomatoes
• 1 / 2 Teaspoon allspice powder
• 1 1 / 2 Cups California golden raisins
• 1 / 4 Cup toasted pine nuts
• 1 1 / 2 Tablespoons chopped fresh mint
• 1 Teaspoon salt
• 1 / 2 Teaspoon finely ground white pepper
• 1 / 3 Cup port wine (for non-alcoholic sauce, substitute 1/3 cup cranberry juice plus 1 tablespoon sugar)
• 1 Tablespoon clarified butter (ghee)
• 8 sheets frozen phyllo dough, thawed according to package directions
• 1 / 4 Cup (1/2 stick) melted butter
• 1 large egg, beaten
• 1 / 4 Cup California golden raisins