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MOROCCAN-INSPIRED LAMB AND VEGGIE STEW WITH EGGS AND HARISSA SOUR CREAM (gluten-free, soy-free)

Velvety eggs baked in a hearty chili-like lamb stew seasoned with warm Moroccan spices... all topped with a rich drizzle of spicy-yet-cool sour cream. Perfect for a chill-out brunch entrée, served as a dip scooped up with chips... or grab the big spoon and dive right into the pot. Move over shakshuka... this is even better!


MOROCCAN-INSPIRED LAMB AND VEGGIE STEW WITH EGGS AND HARISSA SOUR CREAM

The stew is prepared on the stove and then finished in the oven to bake the eggs creating a true one-pot-wonderful dish! That harissa sour cream... yum! It almost acts like a cheese sauce both cooling the taste buds and thickening each bite.


WARNING: Don't grab the skillet handles when it's fresh out of the oven... you might burn your middle finger... and, if you're like me, you need that one a lot! LOL







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Moroccan-Inspired Lamb & Veggie Stew with Eggs and Harissa Sour Cream (Gluten-free, soy-free, grain-free)


INGREDIENTS:

  • 2 T avocado oil

  • 1/2 onion, chopped

  • 1 lb. ground lamb

  • 3 cloves garlic, chopped

  • 1 tsp fennel seeds

  • 1 T cumin

  • 1 T paprika

  • 1/2 tsp turmeric

  • 1/2 tsp ginger

  • 1 tsp cinnamon

  • 1 sweet potato, diced (I also tossed in some fingerling potatoes)

  • 1 cup wilted greens like spinach (I used stewed collards, chopped)

  • 1 14 oz. can diced tomatoes

  • 2 T tomato paste

  • salt and pepper to taste

  • 3 - 6 eggs



DIRECTIONS:

  • Preheat oven to 375 F.

  • Heat the oil in a skillet over medium heat. Add the onion and garlic. Saute for about 3 minutes until the onions begin to soften.

  • Crumble in the lamb and spices. Brown for about 5 minutes.

  • Add the potatoes and cook for another 5 minutes.

  • Stir in the greens, tomatoes, tomato paste, salt and pepper. Simmer until the potatoes are tender.

  • Use the back of a spoon to press divots into the stew. Crack on egg into each divot.

  • Bake for 8-10 minutes until the eggs are set to your liking.

  • Garnish with fresh cilantro and sour cream mixed with harissa to taste.

  • Don't burn your mouth diving face first into it!





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