Moroccan Lamb Meatballs with Poached Eggs

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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 Jun 8, 2020


  • Onion icon
    about ½ unit (70g)
  • Cilantro icon
    4 tbsp (about 7g)
  • Ground lamb icon
    Ground lamb
    400g (about 1¾ cups)
  • Ras el hanout icon
    Ras el hanout
    3 tsp (15g)
  • Egg yolk icon
    Egg yolk
    1 (20g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Onion icon
    about ½ unit (70g)
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    2 tsp (4g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    400g (about 1¾ cups)
  • Egg icon
    4 (200g)


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

Step preview

  1. Add onion to a clean work surface
  2. Squeeze with paper towels
  3. Add ground lamb, ras el hanout and egg yolk to a clean large mixing bowl
  4. Transfer onions to meat
  5. Add salt & pepper to the meat
  6. Mix
  7. Form into balls
  8. Add olive oil to a clean frying pan
  9. Heat in frying pan
  10. Transfer meat to frying pan
  11. Cook in frying pan until golden brown - 5 min
  12. Add onion to the frying pan
  13. Cook in frying pan until softened - 3 min
  14. Add garlic clove and ginger to the frying pan
  15. Cook in frying pan - 1 min
  16. Stir in ras el hanout to the frying pan
  17. Add canned chopped tomatoes to the frying pan
  18. Season to taste
  19. Simmer in frying pan - 12 min
  20. Crack egg the frying pan and cover
  21. Simmer in frying pan until just cooked - 5 min
  22. Serve with cilantro
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