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One pot Moroccan lamb with eggs recipe

One pot Moroccan lamb with eggs recipe

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  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 400 calories / serving


  • 1 onion
  • 1x500g pack minced lamb
  • 2tbsp olive oil
  • 1 garlic clove, minced
  • 1tbsp ginger, grated
  • 1tsp ras el hanout (morocan spice mix)
  • 1x400g tin chopped tomatoes
  • 4 eggs
  • handful mint leaves, chopped
  • couscous, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    10g 50%
  • Sugars

    5g 6%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 6.2g Protein 31.7g Fibre 1.7g


  1. Grate half the onion and add to a bowl with the lamb. Season well and mix together. Use your hands to shape into 12 small balls, each about the size of a golf ball. Finely chop the remaining onion.
  2. Heat the oil in a large, deep frying pan. Add the meatballs and cook for about 3 minutes on each side until golden all over. Then add the chopped onion, garlic and ginger to the pan and cook for a couple more minutes until softened.
  3. Stir in the ras el hanout, then pour over the tomatoes and 200ml (7fl oz) water. Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.
  4. Make 4 little hollows in the mixture and crack an egg into each one. Cover the pan with a lid or piece of tin foil and leave the eggs to poach for about 5 minutes, until the whites are cooked.
  5. Scatter over the mint and serve with some crusty bread or couscous.

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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