Moroccan Lamb Tagine Pie with Sweet Potato Mash

Name: Moroccan Lamb Tagine Pie with Sweet Potato Mash
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Yield: 6
Ingredients: 800 g boneless lamb shoulder, trimmed of fat and cubed; 3 sweet potatoes, peeled and cut into chunks; 3 large potatoes, peeled and cut into chunks; 1 large onion, roughly chopped; 70 g dried apricots, roughly chopped; 50 g unsalted butter; 2 tbsp olive oil; 2 tbsp ras el hanout; 1 tbsp tomato puree; 1 tbsp harissa paste; 1 tbsp honey; 3 clove garlic crushed or grated; 1 piece thumb-sized piece of ginger grated; 1 tsp ground cinnamon; 2 tsp cornflour; 400 g chopped tomatoes; 1 lemon; 1 chicken or lamb stock cube

A comforting fusion of slow-cooked Moroccan lamb tagine topped with a vibrant, creamy sweet potato mash. This hearty pie balances savory spices with the sweetness of honey and dried apricots for a truly unique family meal.

Servings6 Portions

Prep Time20 Mins

Cook Time190 Mins

Difficulty

Intermediate

Ingredients

boneless lamb shoulder, trimmed of fat and cubed
800 g
sweet potatoes, peeled and cut into chunks
3
large potatoes, peeled and cut into chunks
3
large onion, roughly chopped
1
dried apricots, roughly chopped
70 g
unsalted butter
50 g
olive oil
2 tbsp
ras el hanout
2 tbsp
tomato puree
1 tbsp
harissa paste
1 tbsp
honey
1 tbsp
garlic crushed or grated
3 clove
thumb-sized piece of ginger grated
1 piece
ground cinnamon
1 tsp
cornflour
2 tsp
chopped tomatoes
400 g
lemon
1
chicken or lamb stock cube
1

Step-by-Step Instructions

Heat 1 tablespoon of olive oil in a large casserole dish or heavy-based pan. Brown the lamb pieces in two or three batches to ensure the pan isn't overcrowded, cooking until each piece is golden-brown. Remove the meat and set aside on a plate.

Add the remaining oil to the same dish and sauté the chopped onion for about 5 minutes until softened. Stir in the crushed garlic and grated ginger, frying for another 2 minutes until fragrant.

Stir in the tomato purée, ras el hanout, ground cinnamon, chopped tomatoes, harissa paste, lemon zest and juice, honey, and the crumbled stock cube. Return the browned lamb to the pan and stir well to coat.

Fill the empty tomato can halfway with water (about 200ml), swirl it to get the remaining juices, and add it to the pan. Season with salt and pepper, bring to a simmer, then cover with a lid. Reduce the heat to low and cook for 2 hours, or until the lamb is tender. Alternatively, transfer to a slow cooker and cook on medium for 6 hours.