Dinner
Moroccan Lamb Tagine Under French Pastry
Lamb Tagine Pot Pie
Moroccan lamb tagine of shoulder braised with ras el hanout, apricot, and chickpea, then spooned into a pie dish, capped with puff pastry, brushed with egg wash, and baked until the golden crust puffs and the filling turns meltingly tender inside.
$9
20 minsPrep
55 minsCook
75 minsTotal
HardLevel
Nutrition per serving
1022Calories
49.2gProtein
58.3gFat
72.1gCarbs
18.3gSugar
9.1gFiber
1051mgSodium
123mgChol
14.2gSat Fat
892mgPotassium
156mgCalcium
4.8mgIron
1.1mcgVitamin B12
18.4mgVitamin C
protein-rich
high-fiber
fusion-kitchen
Instructions
1
Prep
Cube the lamb shoulder and season with salt. Dice the onion and tomato. Mince the garlic and ginger. Roll out the puff pastry sheet.
2
Sear
Brown the cubed lamb in olive oil over high heat 4 minutes until deeply crusted on all sides, then remove and set aside.
3
Bloom
Add the diced onion, minced garlic, ginger, ras el hanout, and cinnamon over medium heat 2 minutes until fragrant and toasted.
4
Simmer
Return the lamb with the diced tomato, chickpeas, dried apricot, and lamb stock over low heat 30 minutes until the lamb is fork-tender and the tagine reduces slightly.
5
Bake
Spoon the tagine into a pie dish, cap with the puff pastry sheet, and brush with beaten egg wash. Bake at 200°C (400°F) 25 minutes until the crust puffs and turns deep golden.
6
Rest
Let the pie rest 3 minutes before serving.
7
Plate
Scatter fresh cilantro over the golden crust and serve the pot pie straight from the hot dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g lamb shoulder
- 4 tbsp4 tbsp olive oil
- 140g140g onion
- 88 garlic cloves
- 30g30g ginger
- 4 tsp4 tsp ras el hanout
- 1 tsp1 tsp ground cinnamon
- 240g240g tomato
- 240g4 oz, 1 can canned chickpeas
- 80g80g dried apricot
- 400ml3/4 cup lamb stock
- 22 sheet puff pastry
- 22 large eggs
- 2 tsp2 tsp kosher salt
- 16g16g cilantro
