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Lamb Mince Tagine



recipe by:
 

Chef Zahi Azzi, Kazbah on Darling, New South Whales, Australia



 
  • DETAILS
  • NUTRITION

Servings

4

Ingredients

2 cups lamb mince, cooked
1 Sucuk (Turkish sausage), diced
2 tablespoons roasted red pepper, sliced
2 tablespoons caramelized onions
2 tablespoons feta
1 handful baby spinach
2 roasted tomatoes, cut in half
6 eggs

Ingredients for Lamb Mince

2 pounds lamb mince
3 tablespoons olive oil
2 whole cloves garlic, crushed
1 brown onion, diced
1 teaspoon harissa
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ras el hanout
2 teaspoons black pepper
2 teaspoons salt
4 tablespoons pomegranate molasses

Method for Lamb Mince

Heat olive oil in a pan on a medium heat, add garlic and onions and cook for 5-10 minutes until the onions are soft. Then add the lamb mince and cook for another 10-15 minutes until cooked. Add all the spices, mix and break up the mince with a wooden spoon. If the mixture appears dry add a small amount of water to combine everything. Simmer for 30 minutes on a low heat.

Method for Dish

If your tagine dish is the terracotta kind it needs to be prepared for cooking as it may crack. To do this, soak it in water overnight before use. Repeat this if you do not use it regularly.

Heat the tagine over an open medium flame for a few minutes. (No oil is necessary as the lamb mince will provide the moisture.) Add the mince and Sucuk, mix through to heat and add the remaining ingredients carefully. Try not to pack the ingredients in too tightly as this will hinder the cooking process.

Crack the eggs into the mixture, reduce the flame and cover with a lid, cooking slowly until the eggs are to your liking. Serve with bread.


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