Thursday, 10 August 2017

Middle-Eastern Style Braised Minced Lamb with Duck Eggs

Middle-Eastern Style Braised Minced Lamb with Duck Eggs
Ottolenghi inspired recipe
1 tbsp olive oil
1 large onion, finely chopped 
 4 cloves garlic, minced
300 g ground lamb
2 teaspoons sumac, plus extra to garnish
  2 tsp ground cumin
50 g toasted pine nuts
3 tsp harissa paste 
2 tsp sugar
 1 tbsp preserved lemon peel, chopped
 1 cup stewed tomatoes
1/2 cup chicken stock
4 large duck eggs
a small handful coriander leaves, chopped
 Salt and freshly ground black pepper

Yogurt Sauce:
  1/3 cup Greek yogurt
  2 tsp tahini paste
  2 tsp lemon juice

Prepare the yogurt sauce by whisking together 
all the ingredients with a pinch of salt.

Heat the oil in a heavy-bottomed frying pan. 
Add the onion and garlic and saut√© for 6 minutes to soften and color a bit. 
Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes. 
Season with the sumac, cumin, sugar, salt, and some black pepper 
and cook for another minute. 
Add harissa, stewed tomatoes and preserved lemon chicken stock, 
and simmer over low heat for about 30 minutes. 
Make 4 small wells in the mix and break an egg into each well. 
Cover the pan and cook the eggs over low heat for 3 minutes, 
until the egg whites are cooked but the yolks are still runny.
Remove from the heat and dot with dollops of the yogurt sauce, 
sprinkle with pine nuts, sumac, and finish with the coriander leaves.

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