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Turmeric Ground Lamb and Eggs

Weekend brunch or weekday supper, you won't regret cooking this.


  • 2 Tbs Olive Oil

  • 1/2 onion minced

  • 1 lbs ground Graze The Prairie lamb

  • 1 tsp

  • turmeric

  • 1/2 tsp harissa or hot sauce like Sriracha

  • 1/2 tsp red pepper flakes or 1/4 tsp cayenne (adjust heat to taste)

  • 1/2 tsp dried tarragon

  • 1/2 tsp cumin

  • 1/2 tsp cardamom

  • 1 tsp garlic powder or 1 clove minced garlic

  • salt and pepper to taste

  • 1 TBS tomato paste

  • 1 pint cherry tomatoes

  • eggs (1 or 2 eggs per person)

  • 3 tbs chopped olives

  • Fresh parsley & thyme for garnish


Heat 1 tbs of olive oil a large heavy skillet over medium-high heat until the oil shimmers. Add the chopped onion and saute 5 minutes. Add the ground lamb and cook until cooked through. Stir in the harissa, tarragon, cumin cardamom and tomato paste and stir to combine. Cook for 30 seconds longer.

Allow the lamb to crisp a bit over low heat while you finish the recipe.

Poach the Eggs: Bring a pot of water to a boil and reduce heat to a low simmer. Drop the eggs in one at a time, slowly and allow to poach 4 minutes. Carefully remove from the water and drain.

Char the tomatoes: Toss the tomatoes in the remaining 1 tbs olive oil and sprinkle with a bit of salt, place onto a baking sheet and place in the oven under the broiler until bursting and charred, 3 to 5 minutes.

Toss the tomatoes into the ground lamb, arrange the eggs over over top and garnish with olives, parsley, thyme, and additional salt and pepper. Serve with naan, tzatziki sauce, and olive oil for dipping if desired and enjoy.

Make this dish even more filling by adding crispy browned potatoes to the mix.

*recipe adapted from Girl Carniv

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