Lamb with Lemon and Egg – *

(*) Ghalmi maa lhamed oe lbid

Dice the meat. Melt butter in a saucepan and fry the meat briefly in it. Add the crushed garlic cloves and sauté briefly until soft. Season with the ginger, saffron and cumin and add salt to taste. Extinguish with water and add the cinnamon. Let it boil and simmer for about an hour.

Cut the preserved lemons into strips and add them to the meat along with the onions, chopped parsley and chopped coriander greens. Simmer on low heat for another 15 minutes.

Empty the meat with the sauce into an ovenproof dish and mold the eggs into the sauce at various points. Cook in the oven heated to 180 °C until the eggs are hard. Bring to the table hot.

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