Harrisa Lamb, Chickpeas & Pumpkin Pie


Braised Lamb:

  • 1 lamb shoulder, boned and rolled
  • 3 Tbsp Cosmo’s Spicy Harissa Seasoning
  • 2 Tbsp olive oil
  • 400g can chopped tomatoes
  • 2 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh rosemary
  • 1 carrot, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 1 litre beef stock
  • 5 star anise
  • 2 cloves garlic, crushed
  • 1 Tbsp brown sugar

    • To Assemble Pie:

    • 2 carrots, peeled and finely sliced
    • 2 onions, finely sliced
    • 1 Tbsp cornflour
    • 1 Tbsp Dijon mustard
    • 400g can chickpeas, drained and rinsed
    • 1 cup peeled, diced and roasted pumpkin
    • 2 sheets puff pastry
    • 1 egg, beaten
    • poppy seeds, to sprinkle

    Method:

    1. Preheat oven to 170°C. Slice lamb shoulder open and, using a knife, cut a 1 cm score on both sides of the lamb, rub in Cosmo’s Spicy Harissa Seasoning and olive oil. Season with salt and pepper.
    2. Heat a large ovenproof saucepan or roasting tray on a stovetop over high heat. Sear lamb on all sides until golden. Add the rest of the braising ingredients.
    3. Cover pan with a lid or tinfoil and bake for 3 hours. Remove meat and leave to cool briefly.
    4. To assemble pie, quickly sauté carrots and onions in a small saucepan to soften.
    5. Remove lamb from roasting tray and, using a fork, shred the meat into fine strips and set aside. Strain braising liquid and discard vegetables, herbs and star anise.
    6. Pour braising liquid into a pot and slowly bring to a simmer, skimming off any fat. Thicken with cornflour loosened in a small amount of water.
    7. Add the shredded lamb, sautéed carrots and onions, Dijon mustard, chickpeas and pumpkin to the liquid.
    8. Spoon into 8 small ramekin or pie moulds and cover with puff pastry.

    Press down edges with a fork to seal then glaze with egg wash and sprinkle with poppy seeds. Bake at 170°C for 30 minutes or until golden.