Spicy Lamb with Braised Eggs
7th April 2015
Spicy Lamb with Braised Eggs (works with roast dinner leftovers!)
Serves 4
A delicious lunch or evening meal of middle eastern style spicy minced lamb with nuts and harissa.
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Prep Time
15 min
Cook Time
20 min
Total Time
20 min
Prep Time
15 min
Cook Time
20 min
Total Time
20 min
  1. 1 large onion & 6 garlic cloves finely chopped (or use your hand whizzer- put the garlic in first).
  2. Approx 400g minced lamb
  3. 2tsp sumac
  4. 1 tsp ground cumin
  5. 1 large handful of pistachio and 1 of pine nuts, lightly toasted in a dry pan
  6. 2 tsp Harissa spice blend
  7. Finely grated unwaxed lemon
  8. Small punnet of organic cherry tomatoes
  9. 200ml chicken stock
  10. 4 free range eggs
  11. Handful of chopped fresh coriander
  1. For the sauce mix 4 large tbsp of greek full fat yoghurt with one large tbsp of tahini paste and the juice of the grated lemon.
  2. Heat the olive oil and saute the garlic and onion until they start to colour.
  3. Add the lamb, sumac, cumin, black pepper until browned.
  4. (If you are using leftover lamb add the spices first then warm the lamb through).
  5. Take off the heat and add the nuts, Harissa and lemon zest.
  6. Whilst this has been cooking use a griddle pan to chargrill the tomatoes until they split and are soft.
  7. When you are ready to eat add the stock to the mince, bring to a simmer, make 4 large wells and crack the eggs into them.
  8. Cook so the whites are soft and yolks are runny.
  9. Serve with the tomatoes, dollops of sauce and sprinkle with coriander. Enjoy!
  1. I absolutely love this as a Sunday Brunch dish, sets you up for a great day out.
  2. You can make the lamb in a large batch and freeze if you wish.
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