Lamb

Preheat oven to 170°C. Line a large baking tray with baking paper.
Dust lamb in flour. Heat cooking oil in a large ovenproof casserole dish (with a lid) over medium-high heat. Brown lamb in batches and set aside in a bowl or dish to collect cooking juices.
Add onion, garlic and carrot to casserole dish and cook, stirring occasionally, for 5 minutes or until onion is soft and translucent. Stir in tomato paste and cook for a few minutes. Add wine, stock concentrate, hot water, mushrooms and Moroccan seasoning and mix well to combine.
Return lamb and juices to casserole and bring to a simmer, stirring occasionally. Cover dish and cook in oven for 2 hours or until lamb is tender.

Carrots

About 40 minutes before lamb has finished cooking, in a small baking dish add carrots, olive oil and Moroccan seasoning. Mix well to ensure carrots are completely coated then sprinkle over half of the orange zest.
Place in oven alongside lamb and bake for 30–40 minutes, depending on thickness of carrots. Remove carrots and lamb from oven then increase heat to 200°C.

Potato

While carrots are cooking, place potatoes in a large saucepan and cover with cold salted water. Bring to the boil then reduce heat and simmer until just tender. Drain potatoes then pass through a potato ricer or mash with a potato masher.
In a small saucepan over medium-low heat, add butter and cream and gently heat.
Return mashed potato to element over medium heat. Add cream mixture and cook, stirring, until smooth and free of lumps.
Season to taste with salt and pepper then set aside and keep warm.

Pastry

Cut pastry in 6 x 15cm x 15cm squares and place on prepared baking tray. Brush with beaten egg then cook in oven for 15 minutes or until golden brown.

Sauce

Meanwhile, combine yoghurt and Moroccan seasoning. Transfer to a small serving bowl then top with remaining orange zest and cumin seeds.

To serve

Arrange lamb casserole, mashed potato, blanched green peas, roasted carrots, yoghurt sauce and puff-pastry tops on a large board then get everyone to dig in and build their own deconstructed Moroccan pies.