Subj : St. Damien 06
To   : All
From : Dave Drum
Date : Sun May 09 2021 20:56:08

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Damien's Organic Lamb Shakshuka
 Categories: Lamb/mutton, Vegetables, Chilies, Curry, Herbs
      Yield: 4 servings
 
      2 tb Olive oil
      1 lg Onion; rough diced
      2 cl Garlic; fine mince
      1    Knob ginger; fine minced
      1    Red chile
      1 ts Ras el hanout
      1 ts Masala curry powder
    500 g  Organic lamb mince
    400 g  Can Italian Tomatoes
      4 lg Free-range Eggs
      4    Sprigs coriander
 
  Heat the oil in a large thick bottom pan till the oil
  spreads around the pan, Add the onion, garlic ginger &
  chilli to the pan, sautée until everything soft and
  translucent and the garlic is starting to brown.
  
  Now add the ras el hanout, masala powder, cook for a few
  minutes until fragrant. Now add the organic minced lamb
  and cook until it is nicely browned.
  
  Stir in the tomatoes and bring to the boil. Turn the
  heat down and lightly simmer for 20 minutes, if you have
  a lid for the pan, pop it on.
  
  Once the sauce is thick and fragrant you should have a
  lovely meaty aromatic sauce with a punch, this is the
  moment you can adjust the seasoning adding salt and
  pepper or a little Hot sauce of it isn't spicy enough
  for you.
  
  With the back of a spoon make 4 little indentations in
  each quarter of the pan (if the pan is a clock face 2,
  4, 6, 10, o clock, , Crack the eggs into the
  indentations. Place the lid on the pan (if you have it)
  otherwise just let it simmer till the eggs are cooked to
  your liking, I love my eggs runny, that usually takes
  4-5 minutes, hard yolks is 8-10 minutes.
  
  Remove from the heat and allow to stand for a minute,
  garnish with coriander, sliced chilli, lime, Serve with
  freshly baked crusty bread.
  
  RECIPE FROM: http://damienchef.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Have you seen my mind? It wandered again....

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