Bazeen-Style Barley Dumplings with Spiced Lamb Maraga Sauce and Egg
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Ingredients
- 500 g lamb shoulder, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
- 2 tbsp tomato puree
- 500 ml lamb stock
- 300 g plain flour
- 4 eggs
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 745 kcal
- Protein
- 39.2 g
- Carbohydrate
- 62.2 g
- of which sugars
- 4.6 g
- Fat
- 38 g
- of which saturates
- 14.5 g
- Fibre
- 3.3 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the lamb shoulder for 5-6 minutes, then stir in the onion and cook for 6 minutes until soft.
- 2
Add the garlic, ground turmeric and tomato puree and cook for 1 minute, then pour in the lamb stock. Cover and simmer for 40 minutes, until the lamb is tender.
- 3
Meanwhile, boil the eggs for 8 minutes, then cool under cold water and peel.
- 4
Whisk the plain flour into 500ml boiling water in a separate pan, a little at a time, beating continuously over a low heat for 8-10 minutes, until it forms a smooth, very stiff dough.
- 5
Spoon the dumpling dough onto plates and make a well in the centre of each, then ladle over the lamb sauce and top with the boiled eggs.
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