Lamb Tagine

Ingredients

  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin seeds
  • 2 teaspoons of Ras el Hanout
  • 1 bunch of coriander (fresh)
  • 1 onion
  • 500g of minced lamb
  • 1 large can of peeled tomatoes
  • 2 cloves of garlic
  • 1 slice of stale bread
  • 1 glass of milk
  • 1 teaspoon of cayenne pepper
  • 4 eggs

Method

  1. Soak the bread in the milk.
  2. In a dish, mix the meat, chopped onion, coriander leaves, raz-el-hanout, cumin, cayenne pepper, drained bread, salt and pepper. Form very small balls.
  3. In the tagine (or another ovenproof dish) reduce the tomatoes, garlic, turmeric, salt and pepper for 10 minutes.
  4. Add the balls. They should be well covered with the tomatoes. Put the lid on. Cook for 30 minutes.
  5. 5 minutes before the end, make an omelette with the eggs and pour them over the balls. Put the lid back on.
  6. As soon as the eggs are cooked, serve.