Moroccan Eggs - Lamb with Eggs and Almonds
Ingredients
- 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
Method
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.