Recipes and Cooking

Moroccan Eggs - Lamb with Eggs and Almonds

Moroccan Lamb with Eggs and Almonds Preparation time 100 mins Serves 6 people


  • 6 hard-boiled eggs
  • 1.25kg lamb shoulder steaks
  • 3 tablespoons olive oil
  • 2 onions, coarsely grated
  • 3 garlic cloves, finely chopped
  • 2 teaspoons ground ginger
  • 1⁄4 teaspoon ground saffron threads
  • 1 large handful coriander leaves, chopped
  • 40g butter
  • 150g blanched almonds
  • Coriander leaves, extra, to serve


Trim the excess fat from the chops. Heat half the olive oil in a large saucepan over high heat and brown the lamb on each side in batches, removing to a dish when cooked. Add a little more oil as required. Reduce the heat to low, add the remaining oil and the onion and cook for 5 minutes, or until the onion has softened. Add the garlic and ginger and cook for a few seconds. Pour in 375ml water and stir to lift the browned juices off the base of the pan. Return the lamb to the pan, along with the saffron, 1 teaspoon salt and a good grinding of black pepper. Cover and simmer over low heat for 1 and a 1⁄4 hours, then stir in the coriander and cook for a further 15 minutes, or until the lamb is tender. Meanwhile, melt the butter in a frying pan over medium heat, add the almonds and fry them, tossing frequently, until golden. Remove immediately to a bowl to prevent them overbrowning. Shell and halve the boiled eggs. Arrange the lamb on a serving dish, spoon the sauce over and sprinkle with the almonds (warm the almonds a little first if the butter has congealed). Arrange the eggs on top and scatter with a few coriander leaves.