Spiced Lamb & Tomato Daoud Pasha
Tender ground lamb browned with warm spices, then simmered in tomato sauce and topped with a runny egg. This Syrian comfort bowl is ready in 20 minutes — no lengthy braise required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ lb ground lamb
- 1 small yellow onion, diced
- 1 can (14.5 oz) canned crushed tomatoes
- 2 tbsp pomegranate molasses (or lemon juice)
- 1 tsp cumin
- ¼ tsp cinnamon
- 2 large eggs
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
- 3
Add ground lamb, breaking it up with a spoon, and cook until no pink remains, about 4 minutes.
- 4
Stir in cumin, cinnamon, salt, and pepper; cook for 30 seconds until fragrant.
- 5
Pour in crushed tomatoes and pomegranate molasses. Simmer for 4 minutes until sauce darkens slightly.
- 6
Make two shallow wells in the sauce. Crack an egg into each well and cover. Cook until whites set but yolks still jiggle, about 3 minutes.
- 7
Serve hot in bowls, drizzling any pan sauce over the eggs.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- measuring spoons
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