One-Pot Moroccan Lamb with Eggs (Kefta Mkaouara–Inspired)

Name: One-Pot Moroccan Lamb with Eggs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 500 g pack of minced lamb or 1lb ground lamb; 1 medium onion, finely chopped; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp cumin; 1 teaspoon paprika; 400 g tin chopped tomatoes; 4 large eggs; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; ½ teaspoon ground turmeric; pinch salt and black pepper to taste; 2 tbsp tomatoes paste; ¼ teaspoon cayenne pepper (optional); ½ cup water or low sodium beef broth; ¼ cup fresh cilantro, chopped; ¼ cup fresh parsley, chopped; couscous, to serve

One-Pot Moroccan Lamb with Eggs (Kefta Mkaouara–Inspired)

Tender spiced lamb simmered in a rich Moroccan tomato sauce, finished with gently poached eggs for a comforting one-pot meal bursting with North African flavours.

recipefeasts staff

One-Pot Moroccan Lamb with Eggs

Tender spiced lamb simmered in a rich Moroccan tomato sauce, finished with gently poached eggs for a comforting one-pot meal bursting with North African flavours.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Main Course

Cuisine: African, Moroccan

Calories: 400

Ingredients Method Notes

Ingredients

500 g pack of minced lamb or 1lb ground lamb
1 medium onion, finely chopped
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp cumin
1 teaspoon paprika
400 g tin chopped tomatoes
4 large eggs
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
pinch salt and black pepper to taste
2 tbsp tomatoes paste
¼ teaspoon cayenne pepper (optional)
½ cup water or low sodium beef broth
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
couscous, to serve

Method

Heat olive oil in a large skillet or shallow Dutch oven over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
Stir in garlic, cumin, paprika, coriander, cinnamon, turmeric, and cayenne; cook until fragrant, about 30 seconds.
Add ground lamb, season with salt and pepper, and cook until browned, breaking it up with a spoon, about 6 to 8 minutes.
Stir in crushed tomatoes, tomato paste, and water or broth. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
Stir in cilantro and parsley. Taste and adjust seasoning as needed.
Using a spoon, make four small wells in the sauce and crack one egg into each well.
Cover and cook until egg whites are set but yolks are still soft, about 6 to 8 minutes.
Remove from heat and serve hot with some crusty bread or couscous. straight from the pan.