Lamb tagine pie

Name: How to cook Lamb tagine pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Lamb tagine pie

Ingredient

Food ration :

4 people

250 g

diced lamb shoulder

1 tbsp

flour

onion finely chopped

carrot finely chopped

celery sticks finely chopped

garlic cloves crushed

1 tsp

coriander

1 tsp

paprika

1/2 tsp

cayenne pepper

1 tsp

powdered ginger

1 tsp

cinnamon

1 tin

chickpeas

1 tin

cherry tomatoes

veg stock cube + 200ml water

1 tbsp

tomato puree

250 g

passata

small butternut squash cubed

100 g

crumbled feta

roll puff pastry

Cooking instructions

* Step 1

Heat a tbsp oil in heavy based pot with a lid. Brown the lamb and add 1 tbsp flour. Coat and remove from the pot for later.

* Step 2

Heat another tbsp oil in the pan. Add the onion, carrot and celery and fry until soft. Add the spices and garlic and fry for a couple of minutes.

* Step 3

Next, add the lamb back into the pot, then the tinned tomatoes, passata, puree, stock and chickpeas. Simmer on low for 1 hour minutes. Then add the squash and simmer for another 40 minutes.

* Step 4

Once the lamb is soft, transfer the mixture to a pie tin. Top with feta. Then cover with puff pastry and an egg wash. Bake for 40 minutes until golden.

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