Lamb Tagine Sambusak
🍳 oven
⏱ 60 min
🍽 serves 10
📋 19 ingredients
Nutrition per serving
1070
calories
41.2g
protein
79.0g
carbs
67.7g
fat
Ingredients per serving
- 0.4 lbs lamb shoulder
- 0.2 oz Onions
- 0.2 tsp ras el hanout
- 0.2 lb pareve phyllo dough
- 0.2 tbsp Lemon Juice
- 0.1 cup raisin
- 0.1 oz cinnamon
- 0.1 oz cumin
- 0.1 oz coriander
- 0.1 oz ginger
- 0.1 oz micro cilantro
- 0.1 tsp Sumac
- 0.1 tsp Maldon salt
- 0.05 cup slivered almond
- 0.05 tsp cardamom
- 0.05 each preserved lemon
- 0.05 oz tahini
- 0.05 cup pickled lemon
- 0.05 cup Olive Oil
Method
1. Preheat the oven to 375°F.
2. In a large pot over medium heat, add 2 tablespoons of extra virgin olive oil and sauté the diced onions until caramelized (about 20 minutes).
3. Add the shredded lamb shoulder to the pot with the caramelized onions. Cook for 10 minutes, stirring occasionally.
4. Stir in the raisins, slivered almonds, ras el hanout, cinnamon, cumin, coriander, cardamom, and ginger. Cook for an additional 5 minutes.
5. Add the chopped preserved lemon to the pot and mix well. Remove from heat and let cool slightly.
6. Prepare the pareve phyllo dough by cutting it into triangles. Place a spoonful of the lamb mixture at the wide end of each triangle, then fold into a triangular shape, sealing the edges with water.
7. Arrange the sambusak on a baking sheet lined with parchment paper. Brush the tops with extra virgin olive oil.
8. Bake in the preheated oven for 20-25 minutes until golden brown.
9. While the sambusak are baking, prepare the tahini-lemon drizzle by whisking together the tahini and lemon juice in a small bowl.
10. Once baked, remove the sambusak from the oven and let cool slightly. Drizzle with the tahini-lemon mixture, garnish with pickled lemon, micro cilantro, sumac dust, and a drop of extra virgin olive oil.
