nut-free · Dinner
Spiced Lamb Pot Pie with Apricots
Moroccan Lamb Tagine Under French Pastry · Lamb Tagine Pot Pie
Moroccan lamb tagine of shoulder braised with ras el hanout, apricot, and chickpea, spooned into a dish, capped with French puff pastry, and baked until the crust puffs deep golden.
$$
20 minsPrep
55 minsCook
75 minsTotal
HardLevel
Nutrition per serving
1020Calories
48gProtein
58gFat
72gCarbs
18gSugar
9gFiber
1000mgSodium
130mgChol
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Instructions
1
Prep
Cube the lamb and season with salt. Dice the onions. Mince garlic and ginger. Roll out the puff pastry lids.
2
Sear
Brown the lamb in olive oil over high heat 5–6 minutes until deeply crusted on all sides, then lift out.
3
Bloom
Add the onions, garlic, ginger, ras el hanout, and cinnamon over medium heat 2–3 minutes until the spices smell toasted.
4
Simmer
Return the lamb with tomato, chickpeas, apricot, and stock over low heat 35–40 minutes until the lamb turns meltingly fork-tender.
5
Bake
Divide the tagine between two pie dishes, cap each with a pastry sheet and brush with egg wash, then bake in a 200C/400F oven 25–28 minutes until golden.
6
Plate
Rest each pie 3 minutes, scatter cilantro over the golden crusts, and serve straight from the hot dishes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lamb shoulder
- 4 tbsp olive oil
- 140g (4.9 oz / 2 small) onion
- 8 garlic cloves
- 30g (1.1 oz / 2 thumbs) ginger
- 4 tsp ras el hanout
- 1 tsp ground cinnamon
- 240g (8.5 oz / 2 medium) ripe tomato
- 240g (8.5 oz / 1 can) canned chickpeas
- 80g (2.8 oz) dried apricot
- 400ml (1 2/3 cup) lamb stock
- 2 sheets puff pastry
- 1 large egg
- 2 tsp kosher salt
- 16g (medium handful) cilantro