Lamb With Blistered Tomatoes, Braised Eggs, and Tahini
Author: 
Recipe type: Main
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tablespoon olive oil
  • 2 large onion, finely chopped
  • 1 jalapeño, chopped fine and seeds removed
  • 12 cloves garlic, thinly sliced
  • 1 lb ground lamb
  • ½ lb ground beef
  • 2 teaspoons coriander, plus extra to garnish
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cardamon
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 1 cup toasted, unsalted pistachios, coarsely chopped
  • ½ cup toasted pine nuts
  • 2 teaspoons harissa powder (store-bought)
  • 1 tablespoon finely chopped preserved lemon peel (store-bought )
  • 2½ cups baby heirloom tomatoes
  • 1 cup chicken stock
  • 8large free-range eggs
  • ¼ cup cilantro leaves
  • ¼ cup parsley leaves
  • Salt and freshly ground black pepper
  • Yogurt Sauce:
  • 1 cup Greek yogurt
  • 1½ tablespoonstahini paste
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon water
Instructions
  1. Turn oven to 375
  2. Heat the olive oil over medium-high heat in a medium, heavy-bottomed frying pan for which you have a tight-fitting lid. Add the onion, jalapeño, and garlic and sauté for 6 minutes to soften and color a bit. Raise the heat to high, add the lamb and beef, and brown well, 5 to 6 minutes. Season with the coriander, cumin, clove, cardamon, sugar, some salt, and some black pepper and turn to simmer, add ½ cup of chicken stock and cook for 30 minutes, covered. Turn off the heat, stir in the nuts, harissa, and preserved lemon and set aside.
  3. While the onion is cooking, heat a separate small cast-iron or other heavy pan over high heat. Once piping hot, add the cherry tomatoes and char for 4 to 6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside. Set aside.
  4. Prepare the yogurt sauce by whisking together all the ingredients with a pinch of salt. It needs to be thick and rich, but you may need to add a splash of water if it is stiff.
  5. You can leave the meat, tomatoes, and sauce at this stage for up to an hour. When you are ready to serve, reheat the meat, add the rest of chicken stock, and bring to a boil. Make 8 small wells in the mix and break an egg into each well. Cover the pan and cook the eggs place in an oven at 375 degrees for 8-10 minutes. Place the tomatoes on top, avoiding the yolks
  6. Remove from the heat and dot with dollops of the yogurt sauce, sprinkle with a little coriander, and finish with the cilantro and parsley. Serve at once with warm naan bread and white rice.
Recipe by Eatentions at https://www.eatentions.com/lamb-with-blistered-tomatoes-braised-eggs-and-tahini/