← Nouns Cooking · Moroccan

Ingredients

• 1 kg boneless lamb leg or tender beef, cut into 2 cm cubes
• 3 Onion, grated, kept in two piles (1 and 2)
• 3 cloves Garlic, grated
• 1 tbsp sweet paprika
• 1 tsp Ground ginger
• ½ tsp ground cumin, plus extra to serve
• ¼ tsp Ground turmeric
• 1 pinch Saffron, crumbled
• ½ tsp Black pepper
• 1 tsp Salt
• 4 tbsp Parsley, chopped, plus extra to serve
• 2 tbsp Coriander (cilantro), chopped
• 4 tbsp Olive oil
• 30 g butter (or 1 tsp smen)
• 1 Cinnamon stick (optional)
• 6 Eggs

Method

1. Mix the meat with one grated onion, the garlic, all the spices, salt and half the herbs. Leave for 30 min (or overnight in the fridge) to soak up the flavours.
2. Heat the oil and butter in a tagine or wide, heavy pan over medium heat. Add the remaining grated onions and the meat with all its marinade, plus the cinnamon stick if using.
3. Cover and cook gently for 45–60 min, stirring every 10 min. The onions will release their juice and slowly melt into a thick red sauce; add a splash of water only if it starts to stick.
4. When the meat is tender and the sauce coats it thickly, scatter over the rest of the herbs. Make six hollows and crack an egg into each.
5. Cover and cook for 5–7 min until the whites are set but the yolks still soft. Sprinkle with a pinch of cumin and serve straight from the pan with bread.

Tips

• Maghdour means "betrayed": the meat was cut for kebabs but ended up in the pot.
• Grate the onions on the fine side of the grater so they dissolve completely into the sauce.
• For fully set yolks (better for small children and pregnancy), cook the eggs a few minutes longer.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia