Tarran’s Spicy Moroccan Lamb Pies
Tarran (my son) is a baker. When I asked him if he had any favourite lamb recipes he came up with two versions of a Lamb Pie ….. Lamb and Rosemary Pie and Spicy Moroccan Lamb Pie. I have tried the Spicy Moroccan Pie here and it is amazing.
SERVES: 8 People (Makes approx. 8-10 pies – the same size you would get from a bakery)
COOKING TIME: 20-25mins
1. Heat oil in a large saucepan and add in diced onion and diced lamb to brown.
2. Put in all the spices and cook until you can really smell them.
3. Add in honey, tomato paste, diced tomatoes and 1½ cups of water.
4. Dice carrots and cook in microwave for 1½ mins and add. I do this for speed. You can just put the carrots in the pot, but you’ll need to cook the mix until they are a little soft before moving on to the next step.
5. Mix the cornflour and remaining water in a cup and stir it until cornflour is mixed through evenly. Then add some of the juice from the pot to the cornflour mix. This brings the temperature of the cornflour up to the temperature of the pie filling so you don’t get lumps.
6. Pour it into the lamb mix and stir until thickened. This is about how thick I like it (‘cause it’s not really a pie unless you managed to drop a big glob of filling down your front). You can add more cornflour/water mix if you want it thicker.
7. Cut your pastry to fit into a pie tray (or your chosen cooking dish) and a pastry lid to fit on top of each pie. I use a large muffin tray for smaller pies or you could use a pie plate to make a large family pie, or even ramekins with just a pastry lid or cook up some sweet potato to spread over the top.
8. Cook in the oven at 200oC for 20-25 mins.
- 500g Diced lamb
- 1 small Onion diced
- 1 teaspoon Minced garlic
- 1 teaspoon Ginger
- ½ teaspoon Pepper
- 1 teaspoon Cinnamon
- 1 teaspoon Tumeric
- 1 teaspoon Paprika
- ¼ teaspoon Chilli
- ½ teaspoon Cumin
- 1 teaspoon Coriander
- 3 teaspoons Moroccan spice
- 1 ½ cups Water
- 2 tablespoons Tomato paste
- ½ x 400g can (200g) Diced tomatoes
- 3 tablespoons Honey
- 1 x 400g can Chick peas
- 2 medium Carrots diced
- 3 tablespoons Cornflour
- 2 tablespoons Water (additional)
- 8 Puff pastry sheets (about 1 sheet per pie, but be flexible as this will depend on the size and shape of the cooking dish you use. You can roll the sheet out thinner if you need just a little more)