Kebab Machdour with Eggs

Name: Kebab Machdour with Eggs
Yield: Serves 6
Cuisine: Moroccan
Ingredients: ½ teaspoon sweet red pepper; ¼ teaspoon hot red pepper; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander; 4 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander; 4 tablespoons olive oil; thin strips preserved lemon peel; 1.4 kg/3 lb leg of lamb, cut into 2.5 cm/1 inch cubes; 6 eggs; 1 Spanish onion, peeled and coarsely grated; 2 cloves garlic, peeled and finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1.4 kg/3 lb leg of lamb, cut into 2.5 cm/1 inch cubes
6 eggs

Africa
Morocco
Marrakech
Starter
Gluten-free
Mediterranean

Method

Place cubed lamb in a large bowl. Combine the chermoula ingredients, pour over lamb and mix well. Leave meat to absorb flavours for at least 2 hours, or overnight.
When ready to cook, transfer lamb and chermoula to a casserole, and sauté meat, stirring constantly, for 5 minutes. Add water to just cover meat and bring to the boil. Lower heat, cover