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Baked Lamb Noisettes in Spicy Tomato Sauce with Cornmeal Porridge
Ingredients
4 servings
160 g of packaged Makfa cornmeal
50 g of ground mutton
1 tsp of sweet ground paprika
1/2 tsp of jeera (cumin)
2 tbsp of flour
salt
freshly ground black pepper
For the sauce:
1 onion
4 cloves of garlic
4 tbsp of butter
2 tbsp of vegetable oil
1/2 tsp of sweet ground paprika
1/2 tsp of jeera (cumin)
1/2 g of chili pepper flakes
1/2 tsp of chopped ginger
1 pinch of saffron
1 bay leaf
400 g of chopped tomatoes in own juice
1 tsp of sugar
4 eggs
a can of olives without kernels
1/2 bunch of cilantro
salt
pepper
Cooking
time
1 1/2 hours
Additional properties
For kids
Cooking
1. Pour water in a saucepan, add salt and bring to a boil. Add the cornmeal, bring to a boil again, then cover partially and cook for 35-40 minutes until the cornmeal is ready.
2. Add the paprika and the jeera to the ground mutton, then add salt and pepper and mix.
3. Form noisettes of the ground meat mixture, place them on the board sprinkled with flour and refrigerate.
4. Peel the onion and the garlic, cube the onion and chop the garlic. Dissolve the butter and the oil in a frying pan, and fry the vegetables for 3-4 minutes until soft. Add all the spices and the bay leaf. Mix and cook for 2 minutes.
5. Add the tomatoes, sugar, salt and pepper and mix. Cover and let cook on low heat for 10 minutes. Discard the bay leaf.
6. Place the noisettes in the sauce and cook for 10 minutes. Break the eggs carefully on top of the noisettes, add the olives, cover and cook for 8 more minutes.
7. Serve the noisettes with the sauce, sprinkle with cilantro leaves, and with cornmeal porridge on the side.
Cuisine
Middle East cuisine
Dish type
Entrees
Entrees
