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What You Need:
(Serving Size: 6 to 8)
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1 pound lean boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
1/8 teaspoon ground cinnamon
3 teaspoons salt
¼ teaspoon freshly ground black pepper
6 tablespoons olive oil
3 cups water
1½ cups finely chopped onions
3 medium-sized firm ripe tomatoes, peeled, seeded and coarsely chopped (see bigos)
2 medium-sized green bell peppers, seeded, deribbed and coarsely chopped
¼ teaspoon crushed hot red pepper flakes
¼ teaspoon hrisa
¼ teaspoon ground hot red pepper (cayenne)
A pinch of dried ground coriander
¼ cup freshly grated imported Parmesan cheese
¼ cup soft fresh crumbs made from homemade-type white bread, pulverized in a blender or finely shredded with a fork
6 eggs, lightly beaten
2 tablespoons unsalted butter, melted
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Translate this recipe:
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| How To Cook: |
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1. Pat the cubes of lamb completely dry with paper towels, then drop them into a bowl and toss them about with the cinnamon, 1 teaspoon of the salt and the black pepper. In a heavy 12-inch skillet, warm 3 tablespoons of the oil over high heat until a light haze forms above it.
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2. Brown the lamb in the hot oil, turning the cubes about frequently with a wooden spoon and regulating the heat so they color quickly and evenly without burning.
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3. Pour in just enough water to cover the lamb (about 2 cups) and bring to a boil over high heat, stirring constantly and scraping in the brown particles that cling to the pan. Reduce the heat to low and simmer partially covered for 45 minutes.
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4. With a slotted spoon transfer the lamb to a 3-quart baking-serving dish. Skim off and discard as much fat as you can from the surface of the sauce and set the skillet aside.
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5. Meanwhile prepare the chakchouka: In a heavy 10- to 12-inch skillet, warm the remaining 3 tablespoons of oil over moderate heat. Add the onions and, stirring frequently, cook for about 5 minutes, until they are soft and translucent but not brown.
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6. Stir in the tomatoes, green peppers, red pepperflakes, hrisa, cayenne, coriander and the remaining 1 cup of water and 2 teaspoons of the salt.
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7. Bring to a boil over high heat, reduce the heat to low and, stirring from time to time, simmer for about 15 minutes, or until most of the liquid in the pan has evaporated.
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8. Preheat the oven to 350°. Add the chakchouka to the lamb and stir in the cheese and bread crumbs. When the mixture is well blended, stir in the beaten eggs.
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9. Taste for seasoning, then bake uncovered in the middle of the oven for about 45 minutes, or until the top is golden brown.
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10. Dribble the melted butter evenly over the top and serve at once, directly from the baking dish. Heat the reserved lamb sauce briefly in the
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