Ingredients

  • 2 tbsp cooking oil
  • 500g lamb shoulder, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 medium carrots, trimmed and chopped into chunks
  • 1 tbsp ras el hanout (Moroccan spice mix)
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1 tbsp plain flour
  • ½ tbsp tomato purée
  • 400g tin of diced tomatoes
  • 400g pumpkin or butternut squash, peeled and chopped into 3cm pieces
  • 400g tin of chickpeas
  • 2 tbsp flat leaf parsley, chopped
  • 4 sheets of ready rolled puff pastry
  • 1 egg, whisked

Method

  1. Preheat your oven to 180˚C/160˚C fan-assisted/gas mark 4. Heat one tablespoon of oil in a large heavy-based saucepan over a medium heat. Season the lamb with salt and pepper and brown all over. Set aside.
  2. Add the remaining tablespoon of oil and add the onion and garlic. Cook for about three minutes, then add the carrots. Cook for a further three minutes. Add a splash of water if the pan begins to dry out. Add the lamb back to the pan.
  3. Add the ras el hanout, paprika, cinnamon, flour and tomato purée. Stir to coat everything together. Pour in the tin of tomatoes. Half fill the empty tin with water, swish around and pour into the pan. Cover with a lid and cook in the oven for 1½-2 hours, or until the lamb is very tender and the sauce reduced. Keep an eye on it, as you may need to add a bit of water if it becomes too thick.
  4. Meanwhile, put the pumpkin onto a lined baking tray and roast for about 35 minutes or until cooked. Remove from the oven and set aside.
  5. Once the lamb is tender, remove from the oven. Add the pumpkin, chickpeas and chopped parsley. Check the seasoning.
  6. Turn the oven up to 200˚C/180˚C fan-assisted/gas mark 6. Grease four individual pie dishes. Lay the pastry out on a work surface and cut circles slightly larger than your dishes. Spoon the filling into the pie dishes and top with the circle of pastry. Crimp around the edges to seal and lightly brush with egg wash glaze. Place the dishes on a baking tray and bake for 45-50 minutes or until the pastry is golden and puffed up.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 29 September 2017

You may also be interested in…

Recipe

Roast pear and beetroot salad

Roast pear, sprout & beetroot salad

The humble Brussels gets a reboot in this fresh salad

Read more…

Recipe

Mussels with saffron & cider cream

Mussels with saffron & cider cream

A simple but delicious seafood favourite

Read more…

Recipe

Homemade churros with spiced sugar and a chocolate & whiskey dipping sauce

Go decadent or go home – the perfect indulgent dessert

Read more…

Recipe

Leftover egg-fried rice

A delicious way to repurpose your rice

Read more…

Recipe

Chicken and apricot bake with crunchy leftover breadcrumbs

This easy recipe makes a perfect warming supper

Read more…

Recipe

Blushed pears with ginger clotted cream

A fruity dessert with a ginger kick

Read more…

View the archive