Lamb & Sumac Shakshuka
Inspired by Jerusalem – Yotam Ottolenghi and Sami Tamimi
Wine Pairing: 2021 The Climb
Why does this recipe work with our Climb?
One of the main tenets of of food and wine pair is to pair like with like. This lamb dish is packed with strong flavours from the gamey meat, the tangy yogurt, and the bursts of tomato. Likewise, The Climb is a robust red with red fruits and savoury spice that can go head to head with this Shakshuka for an enjoyable experience.
– Calli, Winemaker and Pretend Chef
Now onto the recipe:
Serves 4
1 T Olive oil
1 Large onion, finely chopped
6 Cloves of garlic, finely chopped
1 kg Ground lamb
2 t Sumac
1 t Cumin
½ t Salt
4 T Toasted & salted pistachios, crushed
2 t Rose harissa
1 T Preserved lemon peel, finely chopped
1 ½ C Cherry tomatoes
2 C Arugula
4 Large eggs
½ C Cilantro
+ Salt, pepper, & sumac
Yogurt Sauce
¾ C Plain Greek yogurt
½ t Salt
+ Zest of 1 lemon
+ Juice of 1 lemon
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 colour a bit. Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes. Season with the sumac, cumin, ¾ teaspoon salt, and some black pepper and cook for another minute. Stir in the nuts, rose harissa, and preserved lemon. Reduce heat and stir in tomatoes and arugula.
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 4 small wells in the mix and break an egg into each well. Cover the pan and cook the eggs over low heat for ~7 minutes, until the egg whites are cooked but the yolks are still runny.
Prepare the yogurt sauce by whisking together all the ingredients.
Remove from the heat and dot with dollops of the yogurt sauce, sprinkle with sumac, and finish with the cilantro. Serve at once.
