Lamb Tagine with eggs

Shopping & Ingredients List:Serves: 4
For the Meatballs
225g Lamb Mince
1 Onion, finely chopped
1 tsp dried Mint
2 tsp Ras-el-Hanout
pinch Paprika
small bunch flat-leaf Parsley, chopped

15g Butter
1 tsp dried Chillies
4 whole Eggs
2 tsp Cumin Seeds
small bunch flat-leaf Parsley, chopped
400g tin Chopped Tomatoes

1. Dry fry the cumin seeds in a non-stick pan for 1 min, then grind. Set aside.
2. To make the meatballs, place all the ingredients into a bowl & mix together. Form into small balls using a dessert spoon as a guide for size. You should end up with about 12.
3. Fill a pan (or tagine dish) with water & bring to boil. Drop the meatballs in carefully, one at a time. Poach for 10 mins, turning them so they cook on all sides. Remove with slotted spoon & set aside. Reserve 300ml of cooking water.
4. Add the butter to the cooking water in the pan (or tagine) & bring to boil. Drop in the meatballs. Boil until nearly all the water has evapourated.
5. Add the tin tomatoes & remaining spices, stir & bring to the boil. Crack in the eggs. Cover with a lid & cook until eggs have just set. Serve sprinkled with chopped parsley.


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