Lamb Tagine Shepherd's Pie

Ingredients

• 1 cup carrots chopped
• 1.5 cups chicken stock see unsalted
• 2 tablespoons chicken stock see unsalted
• 15 ounce garbanzo beans unsalted rinsed drained canned
• 0.3 cup apricot dried chopped
• 2 tablespoons cilantro leaves fresh chopped
• 4 teaspoons garlic fresh minced
• 2  garlic clove 
• 0.3 cup golden raisins 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 teaspoon turmeric 
• 1.5 teaspoons kosher salt divided
• 1.5 pounds leg of lamb boneless lean trimmed cut into bite-sized pieces
• 2 tablespoons juice of lemon fresh divided
• 5 teaspoons olive oil extra virgin extra-virgin divided
• 1 cup onion chopped
• 0.5 cup red wine 
• 1 tablespoon tomato paste 

Equipment

• food processor
• frying pan
• baking sheet
• oven
• ramekin
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add 2 teaspoons oil to pan; swirl to coat.
3. Add half of lamb to pan; cook 4 minutes or until browned, stirring occasionally.
4. Remove lamb from pan. Repeat procedure with remaining lamb.
5. Add onion and carrot to pan, and saut for 3 minutes. Stir in 1 1/4 teaspoons salt, 4 teaspoons garlic, and next 5 ingredients (through red pepper); saut 30 seconds. Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Stir in lamb, 1 1/2 cups chicken stock, apricots, and raisins. Bring to a simmer; cover, reduce heat to low, and simmer 30 minutes. Stir in chopped cilantro and 1 tablespoon juice.
6. Preheat the oven to 35
7. Combine remaining 1 tablespoon olive oil, remaining 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, 2 tablespoons chicken stock, 2 garlic cloves, and chickpeas in a mini food processor; process until smooth. Spoon 2/3 cup lamb mixture into each of 6 (7-ounce) ramekins. Top each serving with about 3 tablespoons chickpea mixture. Lightly coat chickpea mixture with cooking spray.
8. Place ramekins on a baking sheet.
9. Bake at 350 for 30 minutes or until tops begin to brown.