Spicy lamb Mince Tagine

 

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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.

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I got most of my herbs from Green Valley Spice

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

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

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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.

 

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