Spiced Lamb Tart

Name: Spiced Lamb Tart
Ingredients: 1 tbsp oil; 1 None onion, chopped; 1 lb ground lamb; 1 None red pepper, seeded and sliced; 2 medium carrots, peeled and thinly sliced; 1 tsp ground coriander; 1/4-1/2 tsp cayenne pepper; 1 tsp cumin seeds; 2 tbsp flour; 1 1/4 cups lamb or beef stock; 1 pkg refrigerated pie crusts (2 crusts)

11 ingredients

5 steps

Ingredients

1 tbsp oil
1 None onion, chopped
1 lb ground lamb
1 None red pepper, seeded and sliced
2 medium carrots, peeled and thinly sliced
1 tsp ground coriander
1/4-1/2 tsp cayenne pepper
1 tsp cumin seeds
2 tbsp flour
1 1/4 cups lamb or beef stock
1 pkg refrigerated pie crusts (2 crusts)

Directions

1

Heat the oil in a large skillet on high heat. Saute onion for 6 mins. Add the lamb, red pepper and carrots and cook for 6 mins, until meat is browned.
2

Add coriander, cayenne pepper and 1/2 tsp of the cumin seeds and cook for 1 min. Add flour and cook, stirring, for 1 min.
3

Add stock and bring to a boil. Cook for 5 mins until sauce thickens. Remove from heat and set aside to cool.
4

Preheat the oven to 400°F. Roll out 1 of the crusts on lightly floured surface to 11-inch round. Line bottom and sides on greased 9-inch springform pan with rolled-out crust. Spoon lamb mixture into crust. Place remaining crust over filling. Brush edges with water. Pinch together top and bottom crusts to seal. Sprinkle top with remaining 1/2 tsp cumin seeds.
5

Bake for 40-45 mins until filling is heated through and crust is browned.