Lamb Tagine with Flaky Pastry
A traditional Moroccan dish with tender lamb and a flaky pastry crust. Perfect for a cozy dinner.
Ingredients
- ●1 1/2 pounds Lamb Shanks
- ●2 tablespoons R
- ●1 cup Sour Cherries
- ●1 sheet Flaky Pastry
- ●2 teaspoons Tagine Spice Mix
- ●2 tablespoons With Olive Oil
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shanks with tagine spice mix.
- 3
Heat olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shanks until browned, about 5 minutes per side.
- 5
Transfer the lamb to a plate and set aside.
- 6
Add more oil if necessary, then sauté the sour cherries until they start to break down.
- 7
Return the lamb to the pot, cover with a lid, and transfer to the preheated oven.
- 8
Bake for 2 1/2 hours, or until the lamb is tender.
- 9
Roll out the flaky pastry to a large sheet.
- 10
Transfer the lamb and cherry mixture to a pie dish or a deep skillet.
- 11
Place the pastry over the filling, pressing the edges to seal.
- 12
Cut a few slits in the top to allow steam to escape.
- 13
Bake for an additional 20-25 minutes, or until the pastry is golden brown.