With crisp, flaky pastry, tender chunks of slow-cooked lamb and a rich gravy scented with warm Moroccan spices, this Moroccan lamb pie with apricots is a comforting dish you’ll want to make again and again.
I fell in love with Middle Eastern flavours after trying lamb keema, and I packed that same fragrant, spiced character into this pie. The filling uses cubed lamb shoulder, gently simmered until meltingly soft, combined with dried apricots and flaked almonds for a balance of sweet and nutty notes.
Lamb shoulder is ideal here because the slow cooking breaks down connective tissue, producing tender pieces that keep the gravy rich and unctuous. Simmering the meat for about 90 to 120 minutes lets the spices infuse every bite.
Dried apricots add a gentle sweetness and a Middle Eastern touch, while a handful of peas and lemon juice brighten the filling at the end. A light sprinkle of cumin seeds across the pastry before baking gives a final aromatic boost.
This pie goes well with roasted butternut or pumpkin and pairs nicely with simple green vegetables or a fresh salad to cut through the richness.
Equipment
This recipe fills a 9″ x 6″ baking dish and serves four comfortably.
Main equipment you’ll need:
- 9″ x 6″ baking dish (or similar size)
- Large saucepan or sauté pan for the filling
- Mixing bowl for making pastry
- Rolling pin
Ingredients
Pie filling
The flavour comes from a handful of well-chosen ingredients and a careful spice blend. If you don’t have every spice listed, simple substitutions are suggested below the list.
- Lamb: 450 g (1 lb) boneless lamb shoulder, cubed
- Red pepper (capsicum): 1 medium, chopped (red, orange or yellow recommended)
- Onion: 1 large, chopped
- Garlic: 2 cloves, minced
- Flaked almonds: about 30 g (1 oz)
- Soft dried apricots: about 40 g (1½ oz), chopped (or substitute sultanas)
- Lemon juice: 1–2 tablespoons (juice of half a small lemon)
- Frozen peas: 1 cup (240 ml)
- Passata or tinned tomatoes: 1 cup (240 ml)
- Stock: 1 cup (240 ml) beef, chicken or vegetable stock
- Flour: for coating the lamb and optionally to thicken the gravy
- Olive oil and salt: for frying and seasoning
Spices
A modest selection of spices creates a complex, Moroccan-inspired profile. If needed, you can use pre-made blends as noted.
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ½ tsp dried mint
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp ground cardamom
- ½ tsp ground cinnamon
- Optional: 1 tsp cumin seeds to sprinkle on the pastry
Substitutions: use 1 tsp Moroccan spice mix for the cumin/coriander/mint trio and 1 tsp mixed spice for the nutmeg/cloves/cinnamon/cardamom group — check the label for exact ingredients and proportions.
Pastry
Homemade pastry is quick to make and gives the best texture, but store-bought pastry will also work.
- Plain (all-purpose) flour: 210 g (1½ cups)
- Unsalted butter: 140 g (5 oz), cold and cubed
- Salt: a scant ½ tsp (omit if using salted butter)
- Cold water: 4–5 tbsp
- 1 small egg for egg wash
What to do
Overview of the process:
- Prepare the filling and simmer until the lamb is tender.
- Make the pastry and chill it while the filling cooks.
- Line the dish with pastry, add the filling, cover with pastry and egg-wash.
- Bake until the pastry is golden and the filling is set.
Make the filling
Toss the lamb cubes with 2 tablespoons of flour and a little salt to coat.
Heat 2–3 tbsp olive oil in a large pan and brown the lamb on all sides for 3–4 minutes. Do this in batches if necessary to avoid overcrowding.
In the same pan, add a little more oil if needed and sauté the onion, garlic and red pepper for 4–5 minutes until softened, scraping up the browned bits from the lamb.
Add the spices and stir-fry for 1–2 minutes until fragrant.
Return the lamb to the pan and add the apricots, almonds, lemon juice, passata and stock. Bring to a gentle simmer, cover and cook for 1½ hours, checking occasionally and topping up the stock if it reduces too much.
You want a sauce that flows slowly when stirred — not overly watery, but not completely dry either.
If the gravy is still quite thin, sprinkle 1–2 tablespoons flour over the filling and stir in, then add the peas. If the sauce is already thick enough, simply stir in the peas.
Stir well, then set the filling aside to cool. Aim for a thick filling that will not make the pastry soggy.
Use your judgment when thickening: you want a filling that leaves a trail when you draw a spoon through it, but still has some saucy body.
Make the pastry
If using shop-bought pastry, skip to the assembly step. Otherwise:
Place the flour, salt and cubed cold butter in a large bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Add cold water, a tablespoon at a time, until the dough just comes together into a shaggy ball. Avoid overworking or kneading the dough.
Form the dough into a smooth ball, wrap and chill in the refrigerator for 30 minutes.
Keep handling of the pastry to a minimum to preserve a flaky texture.
Assemble and bake
Preheat the oven to 200°C (400°F). Roll two-thirds of the pastry to about 1/8″ (3 mm) thick to line the dish.
Line the greased dish with the pastry, leaving enough overhang to seal the lid later.
Spoon the cooled filling into the pastry shell.
Roll out the remaining pastry and cover the pie. Crimp the edges to seal and cut a few slits in the top to vent steam.
Brush with beaten egg and optionally sprinkle with cumin seeds.
Bake for 25–30 minutes at 200°C (400°F) until the pastry is golden and crisp. Let rest a few minutes before serving.
Variations
A few simple variations to suit taste and budget:
- Spicy: add ½ tsp dried chilli flakes or a finely chopped fresh chilli to the sauce.
- More vegetables: stir in chopped carrots, sliced zucchini or green beans during the simmer.
- Kid-friendly: grate carrots or zucchini to add nutrition without noticeable texture.
- Budget option: substitute lean lamb mince for cubed shoulder for a more economical filling.
FAQ
Yes. Assemble the unbaked pie in a disposable aluminium dish if you prefer, and freeze for up to 3 months. Bake from frozen at the recipe temperature and add roughly 10 minutes to the cooking time.
Store leftovers in the fridge for up to 3 days. Reheat in a moderate oven for 15–20 minutes for best texture. Microwaving is faster but the pastry will lose its crispness.
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Related recipes
If you enjoy Middle Eastern flavours, try other lamb dishes or explore related recipes for more inspiration.
-
Moroccan lamb tagine -
Moroccan lamb meatballs
-
Lamb pide
-
Lamb keema
📋 The recipe
Moroccan lamb pie with apricots
Serves: 4 | Prep: 30 minutes | Cook: 2 hours | Total: 2 hr 30 min
Ingredients
- 450 g / 1 lb boneless lamb shoulder, cubed
- 2 tbsp flour (for coating)
- ½ tsp salt (for coating)
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 1 medium red pepper, chopped
- 2 cloves garlic, minced
- 40 g / 1½ oz soft dried apricots, chopped
- 30 g / 1 oz flaked almonds
- 240 ml / 1 cup passata (or tinned tomatoes)
- 240 ml / 1 cup stock
- 2 tbsp lemon juice
- 240 ml / 1 cup frozen peas
- 1–2 tbsp flour (optional, for thickening)
- Spices: ½ tsp dried mint, ½ tsp cinnamon, ¼ tsp ground cumin, ¼ tsp ground coriander, ¼ tsp ground cardamom, ⅛ tsp nutmeg, ⅛ tsp cloves, dried chilli flakes to taste (optional)
- Optional: 1 tsp cumin seeds to sprinkle on pastry
Pastry
- 210 g / 1½ cups plain flour
- 140 g / 5 oz unsalted butter, cold and cubed
- ½ tsp salt (optional)
- 4–5 tbsp cold water
- 1 small egg, beaten for egg wash
Instructions
- Coat the lamb with 2 tbsp flour and a little salt. Brown in batches in a hot pan with 2–3 tbsp olive oil for 3–4 minutes. Set aside.
- Sauté the onion, garlic and red pepper in the same pan for 4–5 minutes until softened.
- Add the spices and cook 1–2 minutes until fragrant.
- Return the lamb to the pan and add the apricots, almonds, passata, stock and lemon juice. Simmer covered for 1½ hours, topping up with stock if it reduces too much.
- Check the gravy consistency; if too thin, sprinkle in 1–2 tbsp flour and stir. Add the frozen peas and combine. Allow the filling to cool.
- Make the pastry by rubbing cold butter into the flour until the mixture resembles fine breadcrumbs. Add cold water a tablespoon at a time until the dough just comes together. Form into a ball, wrap and chill for 30 minutes.
- Preheat the oven to 200°C / 400°F. Roll two-thirds of the pastry to line a greased 9″ x 6″ dish. Fill with the cooled lamb mixture.
- Roll the remaining pastry and cover the pie, crimp the edges and cut vents. Brush with beaten egg and sprinkle cumin seeds if using.
- Bake for 25–30 minutes until golden. Rest briefly before serving.
Notes
- Substitutions: 1 tsp Moroccan spice mix can replace the cumin/coriander/mint group; 1 tsp mixed spice can replace nutmeg, cloves, cinnamon and cardamom — check labels.
- When browning lamb, do it in batches to avoid steaming the meat.
- If freezing, assemble the unbaked pie in a disposable container and freeze up to 3 months. Bake from frozen, adding about 10 minutes to the bake time.
Nutrition (per whole pie)
Calories ~878 kcal. Nutrition estimates are for guidance only and were calculated using an online tool.
If you try this recipe, I’d love to hear how it turned out. You can email feedback to [email protected].