Prepare the dough. Activate the yeast by placing it in a large bowl with 250ml luke warm water. Let it sit for 5min. Add the water & oil, salt & sugar. Slowly add the flour & knead to create a smooth dough ball. Place in a lightly greased bowl. Cover & leave to prove in a draught free area for at least an hour.
Make the filling. Finely dice the onion & tomatoes & add to the lamb mince & remaining filling ingredients. Mix using hands until well combined.
Make the Lahim Bi’ajeen. Preheat the oven to 250C. Divide dough evenly into approximately 16 balls. Roll out dough balls to about 12cm disks. Add 2 tablespoons of filling onto centre of disk & spread out thinly, to about an inch from the edge. Fold edge of dough up & over the lamb filling, pinching in sides as you go. Place on a oven tray. Brush edges of dough lightly with oil & place in preheated oven. Reduce temperature to 200o & bake for about 15-17min or until meat is cooked & dough is golden.