Moroccan Lamb Meatballs with Poached Eggs

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    461

Make sure you have plenty of flatbread on hand to mop up the juices of this aromatic lamb stew. Perfect for brunch, lunch or dinner.

recipe updated May 3, 2019

Ingredients

  • Onion icon
    Onion
    70g
  • Ground lamb icon
    Ground lamb
    400g
  • Ras el hanout icon
    Ras el hanout
    15g
  • Egg yolk icon
    Egg yolk
    20g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    15ml
  • Onion icon
    Onion
    70g
  • Garlic clove icon
    Garlic clove
    12g
  • Ginger icon
    Ginger
    4g
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    400g
  • Egg icon
    Egg
    200g
  • Cilantro icon
    Cilantro
    4 tbsp

Tools

  • kCook icon Wooden spoon
  • kCook icon Paper towels
  • kCook icon Large mixing bowl
  • kCook icon Frying pan
  • kCook icon Work surface

Step preview

  1. Prep and set aside onion: grated
  2. Prep and set aside ras el hanout
  3. Prep and set aside cilantro: chopped
  4. Prepare a clean work surface
  5. Add prepared onion
  6. Squeeze with paper towels
  7. Get a clean large mixing bowl
  8. Add ground lamb
  9. Add ras el hanout
  10. Add egg yolk
  11. Transfer onions to meat
  12. Add salt & pepper
  13. Mix
  14. Form into balls
  15. Get a clean frying pan
  16. Add olive oil
  17. Heat in frying pan
  18. Transfer meat to frying pan
  19. Cook in frying pan for 5min until golden brown
  20. Add chopped onion
  21. Cook in frying pan for 3min until softened
  22. Add crushed garlic clove
  23. Add finely grated ginger
  24. Cook in frying pan for 1min
  25. Stir in prepared ras el hanout
  26. Add canned chopped tomatoes
  27. Season to taste
  28. Simmer in frying pan for 12min
  29. Crack egg and cover
  30. Simmer in frying pan for 5min until just cooked
  31. serve with prepared cilantro
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