HARISSA LAMB MINCE WITH BRINJAL & FRIED EGGS
SERVES 4
• 2 tbsp coconut oil • 1 red onion, finely chopped • 500g lamb mince • 2 tsp ground cumin • 2 tsp ground coriander • 1 tsp cayenne pepper • Himalayan salt and black
pepper • 3 tomatoes, grated • 1 tbsp harissa paste • 1 large brinjal, cut into 6
long slices • 4 fried eggs • 3 tbsp extra-virgin olive oil • paprika, to sprinkle • 5g fresh mint • ½ red onion, finely chopped • ½ lemon, cut into wedges,
to serve
1. Heat 1 tbsp coconut oil in a pan, add the onion and sauté until it is golden. Add the mince and spices, season well, and cook until the onion has browned. Stir in the tomato and harissa paste and season. Simmer the mixture for 10 minutes, then remove it from the heat and set it aside. 2. Heat a griddle pan. Brush the remaining coconut oil on the brinjal slices, then cook them for 5–10 minutes on each side until they have softened. Set them aside 3. To assemble: Place the mince on a platter. Top it with the brinjal and fried eggs. 4. To serve: Drizzle olive oil on the eggs and sprinkle paprika on top. Serve the eggs garnished with fresh mint and red onion, and with lemon wedges and extra salt and pepper on the side.