Dinner
Moroccan Lamb Tagine Under French Pastry
Lamb Tagine Pot Pie
Moroccan lamb tagine made by braising shoulder with ras el hanout, apricot, and chickpea until fork-tender, then spooned into a dish and crowned with puff pastry, baked until deep golden and crisp.
$9
20 minsPrep
55 minsCook
75 minsTotal
HardLevel
Nutrition per serving
987Calories
48gProtein
56gFat
70gCarbs
17gSugar
9gFiber
985mgSodium
132mgChol
18gSat Fat
625mgPotassium
95mgCalcium
3.8mgIron
1.2mcgVitamin B12
8mgVitamin C
protein-rich
high-fiber
fusion-kitchen
Instructions
1
Prep
Cube the lamb shoulder and season with salt. Dice the onion finely. Mince the garlic and ginger together. Roll out the puff pastry sheet.
2
Sear
Heat olive oil in a heavy pot over high heat. Brown the lamb cubes on all sides for 4 minutes until deeply crusted, then transfer to a plate.
3
Bloom
Lower heat to medium. Add onion, garlic, ginger, ras el hanout, and cinnamon to the pot and cook 2 minutes until the spices smell toasted and fragrant.
4
Simmer
Return the lamb to the pot with the tomato, chickpea, apricot, and lamb stock. Reduce heat to low and simmer gently for 30 minutes until the lamb is meltingly fork-tender.
5
Bake
Spoon the tagine into a pie dish. Cap with the puff pastry sheet and brush the surface with egg wash. Bake in a 200°C (400°F) oven for 25 minutes until the crust is deep golden.
6
Rest
Let the pie rest on the counter for 3 minutes.
7
Plate
Scatter the cilantro over the golden crust and serve the pie directly from the hot dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz lamb shoulder
- 4 tbsp4 tbsp olive oil
- 140g2.5 oz, 1 small onion
- 88 garlic cloves
- 30g2 thumb ginger
- 4 tsp4 tsp ras el hanout
- 1 tsp1 tsp cinnamon
- 240g4 oz, 1 medium tomato
- 240g4 oz, 1 can chickpea
- 80g3 oz dried apricot
- 400ml3/4 cup lamb stock
- 22 sheet puff pastry
- 22 large eggs
- 2 tsp2 tsp kosher salt
- 16gsmall handful cilantro
