Moroccan Lamb Mince Tagine

Serves

Ingredients

450g Lamb Mince
1 tablespoon Fresh Parsley
1 tablespoon Fresh Corriander
1 teaspoon Rose Harissa (add more according to taste)
½ teaspoon Ground Ginger
1 teaspoon Ground Cumin
½ teaspoon Smoked Paprika
½ teaspoon Ground Cinnamon
400g Chopped Tomatoes
1 Onion (finely chopped)
½ bag Baby Spinach (spinach is awesome so you'll certainly be able to find a use for the other half)
6 cloves Garlic (crushed)
4 Free-range Egg (or just 2 if you are planning on freezing half the tagine)
1 tablespoon Olive Oil
Moroccan Flat Bread (or any flat bread)

1.	In a large bowl, mix all of the spices in with the mince.
2.	Fry the onion over a high heat in the olive oil until it begins to brown
3.	Turn the heat down, add the garlic and cook for a couple of minutes, taking care to make sure the garlic doesn’t burn
4.	Add the mince and stir fry until it is cooked through
5.	Add the rose harissa and give the pan a good stir
6.	Add a tin of chopped tomatoes and simmer everything for 10 minutes on a medium heat, stirring occasionally
7.	Preheat the oven Gas Mark 6 / 200°C / 400°F
8.	Shred half a bag of baby spinach into the pan
9.	Turn the heat back up in order to wilt the spinach. Once this is done take the pan off the heat
10.	**This meal serves 4. This is the time to separate out half of the mixture if you wish, because the next stage involves eggs and you really don't want to be freezing them.
11.	Transfer the mixture into an oven-proof container (maybe even an actual tagine!)
12.	Crack four (or two) eggs into the mixture and bake in the oven for 5 minutes
13.	Remove from oven and serve immediately with flat bread to mop up the lovely sauce

Possible Additions

- Chick peas (in case you wanted even more food)

- Dried apricots (to add a sweet edge)