Average: 3.8 (10 votes)


  • 800 g lamb, finely minced
  • 1 medium onion, finely chopped
  • 3 tbsp parsley, finely chopped
  • 1 tsp dried mint
  • ¼ tsp cayenne pepper
  • Sea salt and white pepper
  • 2 tbsp olive oil, for frying
  • ½ bunch flat leaf parsley, picked, chopped, to garnish
  • bunch coriander, roots removed, picked, chopped, to garnish



  • 2 tbsp olive oil
  • 3 medium onions, finely chopped
  • 1 clove garlic, finely chopped
  • 2 long green chillies, deseeded, sliced
  • 6 vine-ripened tomatoes, chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 10 strands saffron
  • 2 cinnamon sticks
  • ½ tsp cayenne pepper
  • Sea salt and white pepper
  • 500 ml chicken stock
  • 8 small free-range eggs
  • 6 pickled artichokes, in oil
  • 150 g goats’ cheese

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the meatballs, in a large bowl, combine the lamb, onion, parsley, mint, cayenne, salt and pepper. Mix well. Using wet hands, take a tablespoon of the mixture to form a walnut-sized ball. Repeat with the remaining mixture. Heat the 2 tablespoons of oil, add the meatballs and cook until brown. Drain on kitchen paper.

To prepare the sauce, heat the oil in a heavy-based casserole dish. Add the onion and garlic. Sauté until the onions are translucent. Add the chilli, olive oil, tomato, cumin, coriander powder, saffron, cinnamon, cayenne, and salt and pepper. Stir well. Add the stock, stir, and bring to the boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until it has reduced to a very thick gravy.

Add the meatballs to the sauce and continue cooking for a further 10 minutes. Carefully break the eggs into the sauce, add artichokes and goat’s cheese. Cook, covered, for 5 minutes or until the eggs are just set.

Garnish with the parsley and fresh coriander. Serve with Arabic bread to mop up the runny egg yolks. Alternatively, serve with plain buttered couscous and a dollop of thick natural yoghurt.