Spicy lamb Mince Tagine

 

DSC01475

I am sure a lot of you have tried the lamb breakfast tagine from Kazbah. Especially there is a branch open in Top Ryde now but I must say $18.50 for a breakfast isn’t cheap. I was so determine to make my own with more and fresher ingredients. I didn’t have a tagines dish at home and didn’t think it was necessary to purposely get one. So all my work was done on a frying pan then transfer to a baking dish for final few minutes to bake off the eggs. Result was yummy and very close to the one in Kazbah when I served it with the Turkish breads.

recipe adapted from Mindfood

Ingredients:

1 tbsp olive oil  
1 brown onion, finely chopped    
1 red capsicum, deseeded, finely sliced
2 garlic cloves, finely diced    
3 tsp ground cumin   
2 tsp ground coriander 
2 tsp smoky paprika
 
1/2 tsp ground cinnamon   
500g lamb mince
 
3 tomatoes, cut into wedges  

2 tbsp lemon juice  
40g baby spinach leaves   
4-5 Swiss brown or button mushrooms   
2-4 eggs 

Directions:

1) Preheat oven to 200˚C. Heat oil in a frying pan over a medium heat. Add onion and capsicum. Cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Sprinkle cumin, coriander, paprika and cinnamon over mixture. Stir until well combined. Cook for 1 minute or until aromatic.

2) Add mince and cook, stirring with a wooden spoon, until lightly browned. Add tomatoes and lemon juice.  Cook until mince is well browned. Add spinach and 2 tbsp water. Cover and cook for 1 minute or until spinach leaves are just wilted.

3) Spoon mixture into individual tagines or a big baking dish. Form some hole in the mince by using a spoon. Break eggs into the holes of the meats. Cover and bake in oven for 10-15 minutes until eggwhite is just cooked. Season with salt and freshly ground black pepper.

4) service with rice or Turkish bread as desire.

DSC01466

I got most of my herbs from Green Valley Spice

DSC01469

DSC01470

DSC01472

The lamb mince does not have to be fully cooked as it still needs to go inside oven for extra 10 mins

DSC01474

You can add more eggs if you want but I was watching for my cholesterol level

DSC01476

Do not overcook your eggs, Its gotta be runny to be perfect. The best way to test this is to take it out from oven at 5-7 mins slightly move it to see if egg white is still wobbling. It should be just set and the remaining heat will cooks itself.

 

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

come-again-blue_thumb1_thumb

Advertisements

5 Comments (+add yours?)

  1. lateraleating
    May 26, 2011 @ 05:12:36

    Looks great! especially in this weather…

    Reply

  2. Julie
    May 29, 2011 @ 08:06:03

    lol this looks yum but sadly I hate lamb! Maybe i make it with beef 😉

    Reply

  3. Vivian - vxdollface
    May 31, 2011 @ 03:36:16

    hehe i see a smiley face in your tagine 😀

    Reply

  4. Rob B
    Jul 12, 2011 @ 15:09:20

    I’m more than a little inspired after reading this… and Happy birthday Obesebaby! [Subscribe]

    Reply

  5. Hellu
    Oct 03, 2012 @ 20:00:44

    I actually cooked this but had to triple the amount of spices! Delicious.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 11 other followers

%d bloggers like this: