Moroccan Lamb Pot Pie With Phyllo Crust

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Ingredients:

  • 1 1/2 pounds ground lamb
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons cinnamon
  • Pinch of saffron, crushed
  • 2 teaspoons kosher salt
  • 1/2 teaspoon white pepper
  • 3 tablespoons olive oil
  • 1 large onion, small dice (about 2 cups)
  • 2 teaspoons minced garlic
  • 1 tablespoon finely minced ginger
  • 1 tablespoon tomato paste
  • 4 cups low-sodium beef broth
  • 1 pound turnips, peeled and cut into 1/4-inch cubes (about 3 1/2 cups)
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 3/4 cup pitted dried tart cherries, coarsely chopped
  • 1/4 cup chopped parsley
  • 2 tablespoons finely minced preserved lemon
  • 10 sheets frozen phyllo dough (13- by 18 inches), thawed according to package instructions
  • 4 ounces (1 stick) unsalted butter, melted

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