This was like a meaty shakshouka, another dish I love. It is an Iraqi breakfast dish, and a bit meatier and more aromatic than most American breakfasts. If that offends you, make it for lunch or dinner. I tried this with lamb and beef. The lamb is my favorite but it is more expensive and I know not everyone is a fan. This is such an easy recipe that once you try it, you'll see this is the kind of thing you can throw together at the last minute and has lots of possible variations. I kept the original amounts from the original recipe, but I think it should really read more like, "lots of chopped parsley, lamb for four people, plenty of juicy tomatoes, lots and lots of curry powder, etc." According to the Saveur article where I first saw this, this is based on a recipe found in a tenth-century Mesopotamian cookbook. It's called Makhlama Lahm, if that means anything at all to you. Here's a link to the original article.
This recipe finishes the eggs in the oven, but if you have really juicy tomatoes, you can just cover the pan and let the eggs finish on the stove.
2 tablespoons olive oil
1 pound ground lamb
1 minced yellow onion
1/3 cup minced parsley
1 teaspoon curry powder
2 chopped tomatoes, or enough to make it moist and juicy
salt and pepper
crushed red chile flakes to garnish
griddle bread or flatbread
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!