Lamb Mince Tagine

A lamb mince and egg tagine

• CuisineMoroccan
• CategoryLamb
• CourseMains

Ingredients

• 1 kgLamb Mince
• 200 gmsOnion, sliced
• 1Red capsicum, sliced
• 250 gmsCherry tomatoes
• 1 tspGround cinnamon
• 1 tspCoriander powder
• 1 tspCumin powder
• 1 tspTurmeric powder
• 1 tspChilli powder
• 1 tspPaprika
• ½ tspGround pepper
• 1 tbspGinger, minced
• 1 tbspGarlic, minced
• 1 tbspBiber silçasi
• 1 tbspNar ekşili
• 2 tbspLemon juice
• 6Eggs
• 200 gmsFeta cheese
•  Oil
•  Salt

Preparation

1. Heat oil in a pan and fry sliced onion and capsicum till soft
2. Add lamb mince, ginger, garlic, powdered spices
3. Stir till mince has just lost its pinkness
4. Add cherry tomatoes, biber silçasi, nar ekşili, lemon juice, salt and mix
5. Transfer to tagine and place in an oven at 180°C for 30 minutes
6. Remove from oven, make six pockets and break an egg into each pocket
7. Cover and place back in oven for another 20 minutes
8. Remove and sprinkle crumbled feta on top before serving

This tagine is made with lamb mince and is supposed to be a breakfast dish but I find it too hearty for one. I use biber silçasi, which is a capsicum paste available in Turkish shops. It comes in two varieties - Aci Biber and Tatli Biber. The first one is hot and the second milder. I use the second one, depending on the chilli powder for the heat. The Nar Ekşili is pomegrante molasses, also available in Turkish shops. It is a viscous liquid with a sweet and tart taste.

If you see only 4 of the six eggs in the picture, don't worry. Two of the eggs were boiled and added in later. Cub prefers it slightly undercooked and Tigress will not touch one, preferring boiled eggs instead. No feta to be seen in the picture and again, Cub hates feta so it is sprinkled on half the tagine. Fortunately, I eat anything and everything so I am OK with the soft poached eggs and feta.