Lamb tagine with tomatoes and eggs
I’m in love with my tagine. Really, I am.
If you don’t want to use eggs, it’s really good with a few big dollops of labna.
You will need
- 700g minced lamb
- 1 small brown onion
- 2 garlic cloves
- 2 tbsp chopped parsley
- 2tbsp chopped coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 4 eggs
For the sauce
- 1 onion
- 2 cloves of garlic
- 2 tsp cumin (ground)
- 3 tsp of Oops Harissa
- Chopped coriander
- 400g tin of tomatoes x 2
Finished with labna rather than eggs
To cook
Season lamb and mix with finely chopped onion and garlic and all the spices. Next, roll it into small-ish meatballs and fry them until brown in some olive oil. Once done, set aside. Next fry up some garlic and onion and add each of the sauce ingredients and bring to the boil. Simmer for about 20 minutes.
Once this is done, transfer it to your tagine (or if you don’t have one keep it in the frying pan and grab a lid) add the meatballs, cover with tagine lid and simmer for about 10 minutes. Stir in the coriander then carefully break the eggs over the top. Put the lid back on until the eggs are cooked. Good with bread or couscous!
