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Recipe of the Month

Lamb Shakshouka 
Peter Gordon
 
More often than not this classic North African dish (which is now also a classic of modern Israel thanks to the Tunisian Jews who settled there) is vegetarian and, much as I am happy to eat it that way, I prefer this spiced-up version containing lamb – although you can simply omit it if you prefer
and it will still be very tasty.

Serves 4
 
3 tbsp olive oil
¼ tsp cumin seeds
½ tsp sesame seeds
2 onions, thinly sliced
2 red peppers, deseeded and sliced
2 garlic cloves, chopped
¼ tsp paprika or cayenne pepper
150g lean minced lamb
salt
6 ripe tomatoes, diced (or one 400g tin chopped tomatoes with the liquid and a little tomato paste)
4 eggs
50ml plain runny yoghurt
1 small handful of picked parsley, mint and coriander
 
Ideally you want to serve this in the dish you cook it in, so a large frying pan with a lid is a good choice. Heat the pan and add the olive oil, cumin and sesame seeds. Once they begin to sizzle, add the onions, peppers, garlic and paprika or cayenne. Sauté until the vegetables collapse.

Add the mince and a little salt. Cook until the lamb crumbles, stirring all the time. Add the tomatoes and bring to the boil, then cook over moderate heat for 6-8 minutes, at which point much of the liquid will have evaporated.

Make four impressions in the mixture and break an egg into each depression. Spoon the yoghurt on top, cover with the lid and cook until the eggs have begun to set, but still have runny yolks.

Scatter with the shredded herbs and serve immediately straight from the pan.
 
© Peter Gordon 2012 
From Everyday by Peter Gordon,
published by Jacqui Small plc

Photograph by Manja Wachsmuth 
 


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