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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube the lamb and season with salt. Dice the onions. Mince garlic and ginger. Roll out the puff pastry lids.
Sear
Brown the lamb in olive oil over high heat 5–6 minutes until deeply crusted on all sides, then lift out.
Bloom
Add the onions, garlic, ginger, ras el hanout, and cinnamon over medium heat 2–3 minutes until the spices smell toasted.
Simmer
Return the lamb with tomato, chickpeas, apricot, and stock over low heat 35–40 minutes until the lamb turns meltingly fork-tender.
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.
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.