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MOROCCAN LAMB PIE
8 tb olive oil plus additional for brushing
1 medium onion, finely chopped
1 1/2 lb ground lamb
3 garlic cloves, finely chopped
2 1/2 ts salt
1 1/2 ts ras-el-hanout
1 ts dried oregano, crumbled
1 ts dried mint, crumbled
1/2 ts black pepper
1/4 ts cinnamon
6 cups canned whole tomatoes (juice reserved), chopped
2 lb eggplant, peeled and cut crosswise into 1/3-inch slices
6 matzos (about 6 inches square)
1/4 ts cayenne
3/4 ts sugar
Heat 3 tb oil in a 12-inch heavy skillet (2 inches deep) over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden,
add lamb and sauté, stirring to break up lumps, until no longer pink,
add two thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with oregano, mint, pepper, and cinnamon, then sauté, stirring, 1 minute.
Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoes and juice for sauce) and simmer, uncovered,
stir occasionally, until slightly thickened, 10 to 12 minutes.
Preheat broiler. Toss eggplant slices with 4 tb oil and 1/2 ts salt in a bowl.
Place on a large shallow pan (generously oiled) in 1 layer then broil, turning slices over as they brown until
they are tender.
Move oven rack to middle position and preheat oven to 350°F. Soak matzos, 1 or 2 at a time, in a pan of warm water until
slightly softened but still hold their shape,.let excess water drip off and transfer
to paper towels to drain.
Arrange 2 matzos side by side in a generously oiled rectangular baking dish to nearly cover
bottom and spread with 3 cups lamb filling. Place 2 matzos side by side on top, then spread remaining
lamb over them. Arrange eggplant slices over filling, then put the last 2 matzos on top and brush with oil. Bake, covered with foil, 20 minutes, then remove foil and continue to bake until filling is hot, about 10 minutes more.
Make tomato sauce while pie bakes. Purée remaining 2 c chopped tomatoes with juice in a blender. Heat remaining
tb oil over moderate heat, then cook cayenne, remaining garlic, and remaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlic is
golden. Add tomato purée and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes.
Serves 8 |
