Baghdad Eggs
Serves 2 person
By Barker's
Ingredients
- 3 tbsp Butter
- 1 Tbsp Barker’s Professional Harissa Paste
- 4 free range eggs
- 8 mint leaves, shredded
- 2 garlic cloves, peeled and sliced
- ½ lemon, juiced
- to taste seasoning
- 1 piece toasted Turkish bread squares
Method
LAMB
- Quickly sauté the sliced onions in 2 tbsp of oil until golden brown - remove to absorbent paper. Set aside for finishing.
- Sweat the diced onions in the remaining oil.
- Add the diced lamb and brown in batches. Once all the lamb is sealed return all into the pan and add the Barker’s Professional Butter Chicken Paste.
- Coat all of the lamb with the paste and cook gently until fragrant.
- Add the water to prevent from catching on the pan.
- Add the tomatoes and yoghurt. Simmer for approximately 30 minutes.
RICE
- Drain the rice
- In another heavy pan heat the oil and add rice, cardamon, cinnamon and bay leaves. Stir while cooking for four to five minutes.
- Cover the rice with boiling water (two parts water to one part rice). Simmer until cooked - approximately fifteen to twenty minutes.
- When both the rice and lamb are cooked combine in a greased ovenproof dish. Cover with a piece of baking paper.
- Bake in a moderate oven for 15 to 20 minutes.
- Serve garnished with the fried, sliced onions and fresh coriander.
