Moroccan lamb and eggs
Chef:
IKEA
Prep:
15 mins
Cook:
45 mins
Delicious one pot dish with Eastern flavours and earthy ingredients
1 onion, ½ grated ½ finely chopped
500g minced lamb
2 tbsp olive oil
1 garlic clove, minced
1 tbsp ginger, grated
1 tsp Moroccan tagine spice rub
400g tinned chopped tomatoes
4 eggs
Handful mint leaves, chopped
Couscous or crusty bread, to serve
Add the grated onion in a bowl with the lamb.
Season well with salt and pepper then roll into 12 balls.
Heat the oil in a large, deep frying pan.
Add the meatballs and cook for a few minutes on each side until golden all over.
Add the chopped onion, garlic and ginger to the pan and cook until softened.
Stir in the Moroccan spice, then pour over the tomatoes and 200ml of water.
Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.
Make 4 little hollows in the mixture using the back of a wooden spoon.
Crack an egg into each one.
Cover the pan with a lid or piece of tin foil and leave the eggs to poach for about 5 minutes, until the whites are cooked.
Scatter over the mint and serve with some crusty bread or couscous.
Serves
4
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Eggs, Vegetables, Lamb, Spice
Recipe Type
Budget, Family Dinners, Batch Cooking
Cuisine
Moroccan
Level of Difficulty
Easy
