Moroccan Lamb & Eggs with Harissa Yoghurt

Name: Moroccan Lamb & Eggs with Harissa Yoghurt
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 tablespoon vegetable oil; 0.5 onion, finely diced; 3 garlic cloves, minced; 500 g lamb mince; 400 g tin of chopped tomatoes; 2 cups spinach, roughly chopped; 1 tablespoon harissa paste; 0.5 cup plain yoghurt; 4 eggs; 0 a pinch of pepper; 0 crusty bread (optional, to serve)

[[ recipeID=recipe-8lm3sn7yn, title=Moroccan Lamb & Eggs with Harissa Yoghurt ]]

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Let our Moroccan Lamb & Eggs with Harissa Yoghurt recipe transport you to the bustling and colourful souks of Marrakesh! The combination of aromatic lamb, sauted in whole spices and ground spices, and fresh ingredients, spinach, garlic and chopped tomatoes and eggs, as well as some creamy yet spicy and zesty harissa yoghurt dressing makes for a culinary delight!

Click here to buy the teaspoon club's Moroccan Lamb & Eggs with Harissa Yoghurt recipe kit now and receive two spice mixes ready to make your moroccan lamb and eggs, including cumin seeds, fennel seeds, caraway seeds, ground cumin, smoked paprika, chilli flakes, and ground cinnamon. Alternatively, experiment further and purchase our harissa selection box here, where you will receive all of the dried chillies and spices needed to make your harissa paste and 5 other delicious recipes

Servings: 4

Keywords:

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

1 tablespoon vegetable oil
½ onion, finely diced
3 garlic cloves, minced
500 g lamb mince
400 g tin of chopped tomatoes
2 cups spinach, roughly chopped
1 tablespoon harissa paste
½ cup plain yoghurt
4 eggs
a pinch of pepper
crusty bread (optional, to serve)

Instructions

Preheat the oven to 170 (fan) °C/ 190 °C/ 375 °F/ gas mark 5
Add your teaspoon club spice mix 1 to a dry skillet and dry toast the whole spices for approximately 2 minutes, being careful to ensure they don’t burn. Set the whole spices aside in a small bowl to add later
Place a large oven-proof flat skillet on the hob, add a tablespoon of vegetable oil and heat. Add the onion, garlic and lamb and saute for 2 minutes. Add your teaspoon club spice mix 2, salt and the whole spices you set aside. Continue to cook for approximately another 6 minutes until the lamb is brown, making sure to stir throughout so that the lamb is cooked evenly
Add the chopped tomatoes and spinach to the lamb mixture and stir throughly. Cover the skillet and leave simmering on a low heat for 10 minutes, checking regularly to prevent the any sticking
Whilst the lamb is simmering, in a separate bowl mix together your harissa paste and yoghurt
Remove the lamb from the hob. Crack your first egg into a cup. Using the back of a ladle create a well in the lamb mixture and carefully place your egg into it. Season the eggs with a little salt and pepper. Repeat this process for the remaining eggs. leave the skillet uncovered and place in the oven to bake for 7 - 10 mins depending how cooked through you like your eggs
Serve with harissa yoghurt, but be cautious as the harissa yoghurt can be spicy. We like to enjoy ours with some warm crusty bread