Tagine ingredients

• 2 cups lamb mince, cooked* (see accompanying method)
• 1 Sucuk (Turkish sausage)
• 1 roasted red capsicum, sliced
• 2 tbsp caramelised onions
• 2 tbsp feta
• 1 handful baby spinach
• 2 tomatoes, cut in quarters and roasted
• 6 eggs

Tagine method

Heat the tagine over an open medium flame for a few minutes. (No oil is necessary as the lamb mince will provide the moisture.)

Add the mince and Sucuk, mix through to heat and add the remaining ingredients carefully. Try not to pack the ingredients in too tightly
as this will hinder the cooking process.

Crack the eggs into the mixture, reduce the flame and cover with a lid, cooking slowly until the eggs are to your liking. Serve
with bread.

Lamb mince ingredients

•  1kg mince
•  3 tbsp olive o
•  2 whole cloves garlic, crushed
• 1 brown onion, diced
•  1 tsp harissa
•  2 tsp ground cumin
•  2 tsp ground coriander
•  2 tsp ras el hanout
•  2 tsp black pepper
•  2 tsp salt
• 4 tbsp pomegranate molasses

Lamb mince method
Heat olive oil in a pan on a medium heat, add garlic and onions and cook for 5-10 minutes until the onions are soft.

Add the lamb mince and cook for another 10-15 minutes until browned.

Add all the spices, mix and break up the mince with a wooden spoon. If the mixture appears dry add a small amount of water.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary visit cit.edu.au
phone (02) 6207 3188 or email [email protected].