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Slow-cooked Moroccan lamb pie
Slow-cooked Moroccan lamb pie
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Irresistible slow-cooked lamb and veggie pie for the whole family!
Ingredients:
  • 36.40 gm olive oil
  • 500g lamb leg or shoulder, trimmed, cut into 3-4cm pieces
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 20.00 ml ras el hanout (Moroccan spice mix)
  • 20.00 ml plain flour
  • 400g can diced tomatoes
  • 400g pumpkin, peeled, cut into 3cm pieces
  • 125.00 ml frozen green peas
  • 21.00 gm lemon juice
  • 40.00 ml fresh coriander, finely chopped
  • 4 sheets Puff Pastry, thawed
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 180C (conventional) or 160C (fan-forced).
  • In a large heavy-based ovenproof saucepan, heat 1 tablespoon of oil over medium-high heat. Season the lamb and brown in 2 batches for 4 minutes each. Set aside.
  • Lower the heat to medium and pour in 2 teaspoons of oil. Sauté the onion and garlic, stirring occasionally, for about 5 minutes until they become soft. Introduce the spice mix and flour into the pan, stirring continuously for about 30 seconds.
  • Add the meat back to the pan along with the juices and tomatoes. Season well and bring the mixture to a boil. Cook in the oven, covered, for 1 1/2 hours or until the lamb is very tender and the sauce has thickened.
  • Place the pumpkin on a baking tray lined with parchment paper. Season it and drizzle with 2 teaspoons of oil. Toss to coat evenly and bake it alongside the lamb for 40 minutes, or until it becomes tender. Then, set it aside.
  • Combine lamb with zesty lemon juice, then gently fold in roasted pumpkin, sweet peas, and fresh coriander for a vibrant burst of flavors.
  • Preheat oven to 200C (conventional) or 180C (fan-forced). Place an oven tray inside. Grease 4 pie moulds (1 cup capacity each, 7.5cm base, 12.5cm top, 4cm high). Cut out a 12.5cm circle from a pastry sheet and line the pie mould with the remaining pastry sheet, removing excess. Repeat for remaining moulds. Fill pastry shells with lamb mixture. Cover with pastry circles, seal edges by pressing, and mark with fork tines. Brush with egg wash. Bake on the hot tray for 45 minutes until golden and puffed. Let cool for 5 minutes before unmolding.

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