Name: Moroccan lamb pie
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Ingredients: 2 tablespoon oil; 2 onions, finely sliced; 2 clove garlic, finely chopped; 1 tablespoon moroccan seasoning mix; 1 kilogram boneless lamb shoulder, trimmed, cubed; 2 cup beef stock; 2 lemons, zest grated; 1 1/2 sheets frozen shortcrust pastry; 2 tablespoon coriander, chopped; 1 1/2 sheets, thawed frozen puff pastry; 1 lightly beaten egg; 2 teaspoon cumin seeds; roast pumpkin wedges, to serve

Moroccan lamb pie

For a super authentic flavour to this amazingly tender Moroccan lamb pie, substitute preserved lemon rind for fresh. Cumin seeds add that final, exotic flourish.

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Serves 4

Prep

30M

Cook

Total

2H 30M

Ingredients

2 tablespoon oil

2 onions, finely sliced

2 clove garlic, finely chopped

1 tablespoon moroccan seasoning mix

1 kilogram boneless lamb shoulder, trimmed, cubed

2 cup beef stock

2 lemons, zest grated

1 1/2 sheets frozen shortcrust pastry

2 tablespoon coriander, chopped

1 1/2 sheets, thawed frozen puff pastry

1 lightly beaten egg

2 teaspoon cumin seeds

roast pumpkin wedges, to serve

Method

1.In a large saucepan, heat oil on high. Saute onion, garlic, and seasoning 2-3 minutes, until onion is tender. Add lamb and cook 5-6 minutes, stirring, until evenly browned.

2.Stir in stock and zest. Reduce heat to medium. Simmer, covered, 1 hour. Remove lid and simmer a further 25-30 minutes, until lamb is tender and sauce thickened. Allow to cool.

3.Preheat oven to 180°C. Line a 20cm round pie dish with shortcrust pastry, joining sheets to fit. Trim edges. Fill with scrunched foil. Bake blind 10 minutes, until golden. Remove foil.

4.Increase oven to 200°C. Spoon filling into pastry. Sprinkle with coriander.

5.Join puff pastry sheets together and trim to a circle large enough to cover pie filling. Position on pie, pressing around edges to seal. Brush with egg and sprinkle with seeds. Make an air vent in centre with a sharp knife.

6.Bake 15-20 minutes, until puffed and golden. Serve in wedges with roast pumpkin.

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