Lamb and root tajine pies recipe And Books

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Lamb and root tajine pies recipe and books

So you would like to know how to make Lamb and root tajine pies recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

lamb and root tajine pies

1 kg boned lamb (shoulder or leg) cut into large chunks
2 onions peeled and chopped
1 1/2 tsp each of ginger powder and allspice
1 tsp each of ground cumin and ground coriander
Salt and black pepper
3 tbsp olive oil
1 1/2 tbsp honey
1.5kg mixed roots such as thick carrots swedes turnips parsnips or hamburg parsley roots peeled and cut into wedges and large chunks
1 tbsp pine nuts
1 tbsp raisins or sultanas
6 large floury potatoes boiled and mashed with butter
1 egg lightly beaten for brushing

Place the lamb and onions in a wide casserole pan then sprinkle with the dry spices salt and pepper olive oil and honey. Combine thoroughly and spread out in one layer.
Add 250ml of water bring to a simmer then cover and put in a 150C/300F/Gas Mark 2 oven and braise for 90 minutes.
Add all the root vegetables and return to the oven for a further 90 minutes.
Leave to cool.
Remove the vegetables and cut into small chunks.
Flake the meat.
Pack the prepared vegetables meat pine nuts and raisins into 6 small pie dishes (or 1 large dish) and pour over the juices.
Cover with a thick layer of mashed potato and slash the top with the point of a knife. (They will happily keep like this for two days cover in clingfilm and refrigerate.)
When ready to serve brush with beaten egg and bake for 25 minutes on the top shelf of a 190C/375F/Gas Mark 5 oven.
If they havent browned up enough pop them under the grill for a couple of minutes.

Essentially a Morocanised version of shepherds pie.

Makes 6 individual pies or 1 large one

We truly hope you will like this American recipe, and enjoy your tasty Lamb and root tajine pies recepie. Check out these great recipe books and learn how to make Lamb and root tajine pies!
View Recipe Books - Lamb Recipe

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