Moroccan Shepherd's Pie The Best Recipes

Monday, September 7, 2020

Moroccan Shepherd's Pie

"This is a Moroccan tackle shepherd's pie. Delicious combos of savory and sweet, with lamb and turmeric simmered with cinnamon, raisins, and sweet potato. This dish additionally seems best and every satisfied eater gets their personal ramekin!"

Ingredients :

cooking spray
1 tablespoon olive oil
1 pound cubed lamb stew meat
1 teaspoon ground cumin, divided
1/2 teaspoon salt, divided
1 1/2 cups chopped onion
four garlic cloves, minced
1 tablespoon tomato paste
1 half (10.5 ounce) cans low-sodium hen broth
1/2 cup water
2 tablespoons olives, or to flavor
1/3 cup raisins
2 tablespoons honey
half of teaspoon cayenne pepper
1/4 teaspoon floor turmeric
1/2 teaspoon floor cinnamon, divided
1 cup frozen green peas
4 cups peeled and chopped sweet potatoes
1 massive egg, lightly overwhelmed

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H40M

Preheat oven to 350 levels F (one hundred seventy five ranges C). Spray 4 10-ounce ramekins with cooking spray.
Heat a big skillet over medium-high warmth. Add oil to pan; swirl to coat.
Sprinkle lamb frivolously with half of teaspoon cumin and 1/four teaspoon salt. Cook and stir lamb in the hot oil till browned on all facets, about four mins. Transfer lamb to a bowl. Cook and stir onion inside the equal skillet until slightly softened, about three mins; add garlic and cook dinner till aromatic, approximately 30 seconds.
Stir tomato paste into onion combination until evenly covered, approximately 30 seconds. Pour broth and water into onion mixture; carry to a boil, scraping skillet with a wooden spoon to loosen browned bits of meals. Return lamb to skillet.
Stir ultimate half of teaspoon cumin, olives, raisins, honey, cayenne pepper, turmeric, and 1/eight teaspoon cinnamon into lamb combination. Reduce heat and simmer, stirring now and again, until lamb is absolutely cooked and flavors have combined, approximately half-hour. Remove from heat and stir in peas.
Place candy potatoes right into a big pot and cover with salted water; convey to a boil. Reduce heat to medium-low and simmer until smooth, approximately 10 mins. Drain and cool for 5 mins. Transfer candy potatoes to a bowl and sprinkle with 1/four teaspoon salt and 3/eight teaspoon cinnamon. Beat potato combination with a hand mixer on high speed till smooth. Add egg; beat until included.
Spoon lamb mixture into every ramekin; spread sweet potato combination over lamb aggregate. Place ramekins on a baking sheet.
Bake within the preheated oven until effervescent, approximately 25 minutes.

Notes :

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