Monday, April 14, 2008

EGGAH Egyptian lamb omelette

Serves 6.

  • 3/4 lb. cooked lamb, chopped
  • 1 medium onion, very finely chopped
  • 4 tablespoons vegetable oil
  • 2 level tablespoons flour
  • 6 large eggs, beaten
  • 1 small clove garlic, crushed
  • 1 level teaspoon cumin
  • 1/8 level teaspoon pepper
  • 2 level tablespoons finely chopped parsley
  • 3/4 level teaspoon salt

Brown lamb and onion in 2 tablespoons oil; mix the flour into the lamb and onion mixture, and set aside.
Mix beaten eggs, garlic, cumin, pepper, parsley and salt. Add onion and meat mixture; pour into a sauté pan in which the remaining 2 tablespoons oil have been heated. If an electric frying pan is used, turn heat to 300 degrees F.; otherwise cook over low heat. When the mixture is no longer liquid, increase heat for a few seconds to brown the bottom. To turn omelette, place a plate over it and turn it out on to the plate; return to pan to finish cooking and browning.

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