Jerusalem Braised Lamb with Eggs and Tahini Yogurt

How to make Jerusalem Braised Lamb with Eggs and Tahini Yogurt Ingredients: olive oil 1 large onion, finely chopped (1 1/4 cups/200 g total) 6 cloves garlic, thinly sliced 1 pound ground lamb 1 tablespoon ground cumin 7 tablespoons/50 g toasted pine nuts 3 teaspoons harissa paste (store-bought or use the recipe here https://youtu.be/toKoRMwGcZg ) A good squeeze of Lemon/ Lime juice 1 1/3 cups/200 g cherry tomatoes 1 1/2 cup chicken stock Eggs Per Person Cilantro and Mint Leaves Salt and freshly ground black pepper Tahini Yogurt Sauce Directions: 1. Heat the olive oil over medium-high heat in a medium, heavy-bottomed frying pan for which you have a tight-fitting lid. Add the onion and garlic and sauté for 6 minutes to soften and color a bit. Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes. Season with the sumac, cumin, 3/4 teaspoon salt, and some black pepper and cook for another minute. Turn off the heat, stir in the nuts, harissa, and lemon jucie and set it aside. 2. heat a separate small cast-iron or other heavy pan over high heat. Once piping hot, add the cherry tomatoes and char for 4 to 6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside. Set aside. 3. You can leave the meat, tomatoes, and sauce at this stage for up to an hour. When you are ready to serve, reheat the meat, add the chicken stock, and bring to a boil. Make small wells in the mix and break an egg into each well. Cover the pan and cook the eggs over low heat for 3 minutes. Place the tomatoes on top, avoiding the yolks, cover again, and cook for 5 minutes, until the egg whites are cooked but the yolks are still runny. 4. Remove from the heat and dot with dollops of the yogurt sauce, and finish with the cilantro. Serve at once. Check out Website for Updates and Blogs http://cookingwithjen00.wix.com/cookingwithjen Follow me on Facebook : https://www.facebook.com/Cooking.W.Jen Like and Subscribe on my Youtube Channel to get all the new updates on my page.