We all love a good pie, and there are some perennial favourites that we all come back to time and time again. But sometimes it’s good to mix things up. Tender shoulder of lamb, stewed with Moroccan spices, honey and molasses, and topped with a crisp filo pastry, this really is one hell of a pie. Using the pressure cooker greatly reduces the cooking time, but you can just as easily cook the tagine in the oven if you prefer.
Lamb Tagine Pie
And rich and spicy lamb tagine, topped with scrunchy, crispy filo pastry
Equipment
- Pressure Cooker
- Large casserole
- Pastry Brush
Ingredients
- 800 g shoulder of lamb diced
- 3 tbsp plain flour
- 2 tbsp olive oil
- 2 medium onions peeled and chopped
- 2 cloves garlic peeled and chopped
- 2 medium carrots peeled and chopped
- 1 small leek finely sliced
- 50 g celery finely sliced
- 1 tbsp harissa powder
- 2 tsp coriander
- 1 tsp cumin
- 1 tsp saffron
- 1 tbsp worcestershire sauce
- 1 stick cinnamon
- .5 tsp sumac
- .5 tsp ground cloves
- .5 tsp fenugreek
- 1 piece lemon zest and juice
- 1 tbsp honey
- 1 tbsp pomegranate molasses
- 400 g tinned chopped tomatoes
- 100 g pitted dates
- 1 cube chicken stock
- 1 pack filo pastry approx 250g or 12 sheets
- 100 g unsalted butter
- seasoning
Instructions
- If not already diced, trim of any excess fat and cut into cm, half inch squares. Toss in the flour with a little salt and pepper.
- Heat the oil in a large flameproof casserole over a medium heat, then brown the meat in two batches. Ensure it's well coloured, then set aside on a plate using a slotted spoon.
- Turn down the heat, then add the onion. Cook for around five minutes, until softened, then add the garlic, carrot, leek and celery and cook for a further two minutes.
- Sprinkle in the dry spices, and cook out for a couple of minutes more.
- Add in the honey, molasses, lemon, dates and tinned tomatoes, then fill the tin with cold water, swill it out and add into the pan. Season well, bring to a simmer and cook for 5 minutes to bring all the flavours together.
- Transfer the sauce and the meat to the pressure cooker, and cook on high for approx 45 minutes, until the meat is good and tender.
- Transfer the tagine back to the casserole, and simmer for approx 20 minutes until the sauce is thickened to your liking. Allow to cool.
- Preheat the oven to 180C, 160C fan, gas mark 4.
- Either in a small pan on top of the stove, or a bowl in the microwave (be careful), melt the butter ready to use.
- Brush the sheets, one at a time, with the melted butter, scrunch into a loose ball, and the gradually built them up across the top of the casserole. Continue until they are all used.
- Drizzle any remaining butter over the top, then bake for 45 minutes in the oven until the filo is crisp and golden.
- Serve alongside creamy mashed potato and some steamed green vegetables, or a spiced cous cous salad.
Notes
If you prefer, you can always cook the tagine in the oven rather than in the pressure cooker. Just cover with a lid, and cook at 180C, 160C fan, gas mark 4, for around 1 hour 45 to 2 hours, until the meat is nice and tender.
Nutrition
Nutrition Facts
Lamb Tagine Pie
Amount per Serving
Calories
976
% Daily Value*
Fat
42
g
65
%
Saturated Fat
18
g
113
%
Trans Fat
1
g
Cholesterol
135
mg
45
%
Sodium
1152
mg
50
%
Potassium
1177
mg
34
%
Carbohydrates
116
g
39
%
Fiber
9
g
38
%
Sugar
29
g
32
%
Protein
38
g
76
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
976
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
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