Kebab Maghdour
Kebab Maghdour is a Moroccan kebab that is cooked in a tagine and topped off with eggs. Delicious!
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 900g (2 lb) lamb, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 5 tbsp chopped parsley
  • 2 tbsp chopped coriander
  • 4 eggs
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • About 500 ml (20 fl oz) of water or stock
  • Salt
  • Pepper
  1. Melt the butter and oil in a tagine or deep frying pan. Add in the onions, lamb, parsley and spices and fry until the meat is browned.
  2. Add in sufficient water or stock to cover the meat. Bring to the boil, cover and simmer gently for about 1 hour or until the lamb is really tender.
  3. Remove the lid and increase the heat slightly. Season with salt and pepper. Continue to simmer until the liquid reduces in volume to give a thick gravy.
  4. Break the eggs over the meat and continue cooking gently until the egg whites are set. Serve!
Titli's Tips
This is the most basic version of Kebab Maghdour that you could make. You can also add in a couple of cloves of garlic or alter the spice composition to your own tastes. The possibilities are endless!

Serve with bread.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 400 20%
Calories from Fat 297
Total Fat 33.1g 50%
Saturated Fat 13.7g 68%
Unsaturated Fat 17.2g
Amount Per Serving       % Daily Value
Total Carbohydrate 2.9g 0%
Dietary Fibre 1.0g 4%
Sugars 0.9g
Protein 22.3g 44%
Cholesterol 170.5mgs 56%
Percent Daily Values based on a 2,000 calorie diet.