Braised lamb, eggs, asparagus ribbons

After discovering shakshuka, thanks to the king Ottolenghi OBVIOUSLAYYY, I totally fell for the one-pan-dish-finished-by-adding-eggs-idea. Runny egg yolks are all of the pretties 👀 and tasties 👅  Superyay for undeveloped chickinz 🙌

About the list of ingredients: don’t worry if there’s something you didn’t find or don’t have in stock. Just make sure you get the sour/spice & greens balance right!

For two – as usual – laaaarge servings:

  • 350g green asparagus
  • 30g toasted pine nuts
  • 30g toasted pistachios
  • 1 onion, diced
  • 2 large cloves of garlic – thinly sliced
  • 0,5t ground koriander
  • 0,5t ground cumin
  • pinch of cinnamon
  • 270g ground lamb
  • 1T ginger
  • pinch of cayenne pepper
  • a handful of frozen peas
  • 1T preserved lemon
  • 4T sour cream
  • 1 spring onion, sliced
  • 100 ml chicken stock
  • 1T chopped koriander stalks + koriander leaves
  • 3T Greek yoghurt
  • 1,5T tahini
  • 80g feta cheese
  • some lemon juice

+ olive oil, salt, pepper

Asparagus: Trim the woody ends off the asparagus, lay them down and, avoiding the heads, cut ribbons off the stalks with a vegetable peeler. Throw away the first and last peels and put the asparagus heads aside.

 

 

Cook: Heat a splash of olive oil in a skillet with a fitting lid (I used a tajine). Fry onion and garlic with ground koriander, cumin and cinnamon until soft. On a high heat add ginger and ground lamb and season with salt and a pinch of cayenne pepper and cook until the meat starts to brown. Add the asparagus heads and cook for a minute or two longer. Off the heat, stir in the asparagus ribbons, peas, preserved lemon, sour cream, spring onion, koriander stalks and chicken stock. Taste for salt and pepper.

For the sauce, Mix yoghurt and tahini. Make four wells in the lamb and asparagus mixture and break one egg in each and season each one with a sprinkle of salt and freshly ground black pepper. Put back on medium heat and cover. Cook until the egg whites have just set but the yolks are still liquid. Distribute dollops of tahini sauce and chunks of feta on top, sprinkle with coriander leaves and lemon juice.

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