A bit of Turkish spice lifts this simple dish, which is suitable for any time of day. Photo: Mark Roper
TURKISH SPICE MIX
35g ground cumin
3 tbsp dried mint
3 tbsp dried oregano
2 tbsp sweet paprika
2 tbsp cracked black pepper
2 tsp hot paprika
200g lamb mince (preferably organic)
1 garlic clove, minced
1 tsp pomegranate molasses
1 tbsp flat leaf parsley, chopped
freshly cracked black pepper
1 tbsp coconut oil, olive oil or fat of your choice (duck fat, lard or ghee)
2 tbsp coconut oil, olive oil or fat of your choice
1 medium brown onion, finely chopped
1 clove garlic
1 x 400g tin whole peeled tomatoes, roughly chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
salt, to season
freshly cracked pepper
2 free-range eggs
2-4 tbsp chermoula, to serve
baby coriander leaves, to serve
1. Combine the lamb with the garlic, pomegranate molasses, flat leaf parsley and 1 1/2 teaspoons of the Turkish spice, mix thoroughly and season with sea salt and freshly cracked black pepper. With wet hands, form the lamb mixture into walnut-size balls.
2. Heat a non-stick frying pan with one tablespoon of oil or fat over medium heat. When the pan is hot, add the meatballs and seal until brown all over for about two to three minutes. Remove from heat and set aside.
3. Preheat the oven to 180C.
4. To make the sauce, heat the oil or fat in a casserole dish over a medium heat and lightly saute the onions and garlic until soft and translucent. Add the tomatoes, cumin, cinnamon, cayenne and season with salt and freshly cracked pepper.
5. Add 200 millilitres of water, stir well and bring to the boil. Lower the heat and simmer the sauce, uncovered for 25 minutes, or until reduced to a thick sauce.
6. Gently stir in the meatballs to the sauce and continue to cook for five minutes. Transfer the sauce and meatballs evenly to two small ovenproof dishes or ramekins (if you don't have two small dishes, use a medium ovenproof dish instead).
7. Make a well in the sauce in each dish and crack an egg in each one. Season the eggs with salt and freshly cracked pepper, cover with a lid or foil and bake in the oven for five to seven minutes or until the egg is just cooked.
8. Pull out of the oven, top with some chermoula, then sprinkle with sumac and coriander. Serve.
- Main Ingredients - Eggs, Lamb, Tomato
- Cuisine - Middle Eastern
- Course - Dinner, Breakfast/Brunch, Lunch, Main-course
- Occasion - Midweek dinner