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Categories:
oil onions garlic seasoning mix lamb shoulder beef stock lemons crust cilantro pastry egg cumin seeds pumpkin wedges
Viewed: 7 - Published at: a year agoIngredients
- 2 tbsp oil
- 2 None onions, peeled and finely sliced
- 2 cloves garlic, peeled and finely chopped
- 1 tbsp Moroccan seasoning mix (such as Harrisa)
- 2 1/4 lbs boneless lamb shoulder, trimmed, cubed
- 2 cups beef stock
- 2 None lemons, zest only
- 1 None sheet store-bought pie crust
- 2 tbsp cilantro, chopped
- 1 None sheet store-bought puff pastry
- 1 large lightly beaten egg
- 2 tsp cumin seeds
- None None Roast pumpkin wedges, to serve
Method
- In a large Dutch oven, heat the oil on high. Saute the onion, garlic, and seasoning for 2-3 mins, until the onion is tender. Add the lamb and cook for 5-6 mins, stirring, until evenly browned.
- Stir in the stock and zest. Reduce heat to medium. Simmer, covered, 1 hour. Remove lid and simmer another 25-30 minutes, until lamb is tender and sauce has thickened. Allow to cool.
- Preheat the oven to 350°F. Line an 8 inch round pie dish with the pie crust pastry (rolling it a little thinner if necessary), trimming the excess pastry. Line with parchment paper and fill with pie weights, then bake for 10 mins, until golden. Remove weights and parchment paper.
- Increase the oven temp to 400°F. Spoon the lamb filling into the crust. Sprinkle with the cilantro.
- Roll the puff pastry sheet a little thinner, if necessary to make it big enough to cover the pie dish. Drape over the filling, pressing around edges to seal. Brush with the beaten egg and sprinkle with the cumin seeds. Make an air vent in centre with the tip of a sharp knife.
- Bake for 15-20 mins, until the pastry is puffed and golden. Serve in wedges with the roast pumpkin.
