moroccan-spices.jpgWhen the temperature drops and the sun calls it a day at around four o’clock, who wouldn’t want to weather the evening with a pot pie that isn’t just hearty and nourishing, but also has enough spice to feed the imagination. Pate Brise for a double crust pie. Par-bake the bottom crust for 10 minutes

The Filling

  1. 2 tbs olive oil
  2. ⅓ yellow onion
  3. 1 carrot, peeled and chopped
  4. 1 lb cubed lamb for stewing (this will be more than you need for one pie, buteither pile it up or make another small pie)
  5. ¼ cup all purpose flour
  6. salt and freshly ground pepper
  7. garlic, to taste
  8. ⅛ tsp ground cumin
  9. 1 saffron thread
  10. ⅓ tbs peeled and minced fresh ginger
  11. ¾ cup beef stock or prepared broth
  12. ⅓ canned crushed tomatoes
  13. ⅓ cup chopped dried dates
  14. ⅓ grated zest and juice of a large orange
  15. ⅔ tbs finely chopped fresh flat-leaf Italian parsley

In a Dutch oven over medium heat, heat the olive oil and add the onion; saute until slightly softened

Transfer to a bowl and set aside

Pat the lamb dry with paper towels

Place the flour in a large bowl and season with salt and pepper

Add the lamb in batches and stir to coat with the seasoned flour

Add the remaining tbs of oil to the pot and heat over medium-high heat

Working in batches to avoid crowding, add the lamb and brown on all sides

Transfer to a bowl and set aside

Return the onion mixture and browned lamb along with any accumulated juices to the pot

Add the garlic, cumin, saffron and ginger, and stir to coat the meat and vegetables

Add the stock and bring to a boil

Add the tomatoes, dates, orange zest and orange juice, and bring to a boil over high heat

Cover and bake in the oven until the meat is tender, about 1 hour

Taste and adjust the seasonings

Remove from the oven

Pile the lamb mixture into the par-baked bottom pie crust

Cover with the top crust

Make some steam vents

Preheat the oven to 400°

Bake for 20 minutes, until the top crust turns golden brown

Reduce the heat to 350° and continue baking, for another 45-55 minutes