Lamb Tagine Pot Pies
Serves: 8
Ingredients
- 445g Carême Sour Cream Shortcrust Pastry,
- 1 egg, lightly beaten, for glaze
- 1kg leg lamb , boned and chopped (ask your butcher to do this)
- 1 ½ tablespoons Herbies tagine spice mix
- 2 tablespoons olive oil
- 1 brown onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 cup (250g) pitted prunes, chopped
- 2 teaspoons finely grated orange zest
- ¼ cup (60ml) orange juice
- 2 tablespoons plain flour
- 1/3 cup (70g) slivered almonds, roasted
- ¼ cup roughly chopped coriander
- ¼ cup roughly chopped parsley
- Sea salt and freshly ground black pepper
Method
- Preheat oven to 200°C (180°C fan-forced) and lightly grease two baking trays with baking paper.
- Place pastry on a lightly floured work surface. Cut out eight pastry rounds 2cm larger than the top of the ramekins. Fold back the edges by 1cm, creating a crimped edge.
- Place pastry rounds on prepared baking trays, brush with egg glaze and refrigerate for 30 minutes.
- Meanwhile place lamb and spice mix together in a large mixing bowl, mixing until well coated.
- Heat olive oil in a large heavy-based casserole pan over a medium-high heat. Add lamb in batches, browning on both sides. Remove from pan and set aside for later.
- Add onion to the pan, reduce heat to low, cover and cook for 10 minutes or until onion is soft. Add garlic, cook for a further two minutes. Return lamb to pan, followed by prunes, zest, juice and 500ml water. Bring to the boil, reduce heat to low, cover and cook for 1 hour.
- Remove the pastry rounds from the refrigerator, place in preheated oven for 20 minutes or until cooked and golden. Remove from oven and allow to cool.
- To finish the tagine add almonds, coriander and parsley. Check the seasoning and adjust accordingly.
- To serve tagine pot pies, divide tagine mixture between ramekins, top with pastry rounds and serve with cous cous and a green salad.
- Tip: Suitable for freezing.
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