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Method
Step 1
Preheat the oven to 150°C. Heat half the oil in a large ovenproof casserole dish over high heat. Add half the lamb shanks and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb. Reduce heat to medium.
Step 2
Add remaining oil to the dish. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the cumin, coriander, paprika, cinnamon and ginger. Cook, stirring, for 1 min or until aromatic. Return the lamb to the dish. Pour over the stock. Bring to the boil.
Step 3
Transfer to the oven and bake, covered, for 2 hours or until lamb is falling off the bone. Add the pumpkin and bake for a further 15 mins or until almost tender.
Step 4
Remove the lamb and pumpkin from the cooking liquid and place in a bowl. Set aside to cool slightly. Place the cooking liquid over high heat and cook, stirring occasionally, for 10 mins or until liquid reduces by half. Combine the cornflour with a little cold water. Stirring constantly, gradually add the cornflour mixture to the cooking liquid. Cook, stirring, for 5 mins or until sauce boils and thickens.
Step 5
Remove the lamb meat from the bones. Coarsely shred. Add the lamb and pumpkin to the cooking liquid and stir to combine. Add coriander and season with salt and pepper.
Step 6
Increase oven to 220°C. Divide the lamb mixture among 4 x 1½ cup (375ml) capacity ovenproof dishes. Lightly brush edges of the dishes with the egg. Place pastry over the dishes and use a knife to trim excess. Brush pastry with egg. Use a knife to lightly score the top of the pastry. Place on a baking tray.
Step 7
Bake for 20 mins or until pastry is golden brown and puffed. Serve hot with coriander leaves.
Put a new spin on pot pies with this Moroccan version featuring lamb, pumpkin and crisp puff pastry.
Method
Step 1
Preheat the oven to 150°C. Heat half the oil in a large ovenproof casserole dish over high heat. Add half the lamb shanks and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb. Reduce heat to medium.
Step 2
Add remaining oil to the dish. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the cumin, coriander, paprika, cinnamon and ginger. Cook, stirring, for 1 min or until aromatic. Return the lamb to the dish. Pour over the stock. Bring to the boil.
Step 3
Transfer to the oven and bake, covered, for 2 hours or until lamb is falling off the bone. Add the pumpkin and bake for a further 15 mins or until almost tender.
Step 4
Remove the lamb and pumpkin from the cooking liquid and place in a bowl. Set aside to cool slightly. Place the cooking liquid over high heat and cook, stirring occasionally, for 10 mins or until liquid reduces by half. Combine the cornflour with a little cold water. Stirring constantly, gradually add the cornflour mixture to the cooking liquid. Cook, stirring, for 5 mins or until sauce boils and thickens.
Step 5
Remove the lamb meat from the bones. Coarsely shred. Add the lamb and pumpkin to the cooking liquid and stir to combine. Add coriander and season with salt and pepper.
Step 6
Increase oven to 220°C. Divide the lamb mixture among 4 x 1½ cup (375ml) capacity ovenproof dishes. Lightly brush edges of the dishes with the egg. Place pastry over the dishes and use a knife to trim excess. Brush pastry with egg. Use a knife to lightly score the top of the pastry. Place on a baking tray.
Step 7
Bake for 20 mins or until pastry is golden brown and puffed. Serve hot with coriander leaves.
