Recipe Provided By"Dr Sabrina Falquier"
- 1 teaspoon olive oil
- 1 pound American Lamb, boneless and cubed (stew meat), such as leg, loin, or sirloin
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cayenne (for more mild, use ¼ teaspoon)
- 2 teaspoon ground coriander
- ½ teaspoon salt
- Fresh ground pepper to taste
- 1 (15-ounce) can beans, white (e.g. cannellini or great Northern), rinsed and drained
- 4 eggs
- Crusty bread
- Feta cheese, crumbled (optional)
- Parsley, finely chopped (optional)
Heat olive oil in a large cast iron skillet over medium-high heat. While heating, pat the lamb pieces dry. Once oil is hot, add the lamb and cook in a single layer, not overcrowding, to allow for even browning. Turn lamb to brown on all sides (you may need to cook in batches, setting seared lamb aside). Remove lamb from skillet and set aside.
In the same skillet, adjust oil by removing any excess oil from cooking the lamb or add 1 teaspoon of additional olive oil, if needed (amount of fat rendered will depend on cut used). Reduce heat to medium-low, add the onions and sauté until translucent, about 5 to 10 minutes.
Once the onions are translucent, add the red pepper and cook for another five minutes.
Turn heat to medium-high. Add the crushed tomatoes, garlic, cumin, cayenne, coriander, salt and pepper. Stir and bring liquid to a simmer, then reduce to keep at a simmer.
Once the liquid is simmering, add the beans and lamb and mix gently. Cover and continue to simmer, on low heat, for 15 to 30 more minutes. The longer you simmer, the more complex the flavors will become and the more tender the lamb will become.
Uncover and make 4 wells in your sauce. Crack an egg into each well. Cover with lid until eggs are poached. (Alternatively, place in a pre-heated oven at 375°F for five minutes.) The goal is cooked whites (no longer clear) and jammy yolks.
Serve hot or at room temperature with your favorite crusty bread. Top with crumbled feta and chopped parsley, if preferred.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest