For 4 Persons
750 g boned leg of lamb plus
100 g of lamb fat
½ bouquet of fresh coriander (leaf)
3 stems of mint (leaf)
½ bunch of fresh parsley (leaf)
15 g cumin powder
Fine Salt & Ground Pepper
Put water to boil in a saucepan whilst preparing the following
In a bowl, add the chopped lamb meat and fat, all the spices, salt and finely chopped herbs. Then roll into small balls. When finished, lower the heat of the water and add the lamb balls – poaching for 15 minutes. Remove and leave to cool - they can be used in several recipes from here on. (Boiling the lamb balls allows them to soften).
Grape tomatoes (roughly 10 Tomatoes)
1 white onion
5 g turmeric
5 g of ginger powder
5 g sweet chilli
2 cloves of garlic
Salt & Pepper
Peel and seed the tomatoes, then dice them.
Chop the onion and sweet chilli and put them in a saucepan with olive oil to sweat - without colouring. Add the diced tomatoes, the 2 crushed cloves of garlic and the spices, cook over low heat until the mixture is stewed, adjust the seasoning to your liking then set aside.
Quail eggs – 12 in total
Cook 8 of the quail eggs in boiling water for 3 minutes, cool and peel, set aside.
The rest of the eggs, separate the whites from the yolks, keeping the yolks and discarding the whites.
In a tajine, heat the tomato sauce. In a separate pan fry the lamb kafta balls, then add them to the tomato sauce and leave to cook for a few minutes. Then add the 8 hard quail eggs, and at the last moment the 4 yolks - close and serve.