Recipe provided by | Chef Alexi Mandolini
Servings: 50
INGREDIENTS
3 pounds American Lamb shoulder, braised and shredded
2 tablespoons olive oil
2 red bell peppers, seeded and diced
4 fresno peppers, seeded and diced
2 shallots, minced
4 garlic cloves, minced
1/2 cup tomato paste
1 tablespoon cumin
1 tablespoon sumac
1 tablespoon smoked paprika
1 tablespoon aleppo pepper
64 ounces plum tomatoes, canned
kosher salt and cracked black pepper to taste
50 quail eggs
1 quart Zhug (recipe follows)
Zhug (makes 1 quart):
2 bunches cilantro
2 bunches parsley
3 jalapeños, seeded and diced
6 garlic cloves
1 teaspoon caraway seeds
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 cup olive oil
kosher salt and cracked black pepper to taste
DIRECTIONS
METHOD:
Heat large cast iron skillet to medium-high heat. Add oil; sauté bell peppers, Fresno peppers, shallots and garlic until translucent, about 6 minutes. Stir in tomato paste, cumin, sumac, paprika and Aleppo pepper; cook until fragrant, about 3 to 4 minutes. Add tomatoes; break up the tomatoes using a wooden spoon. Cook mixture for an additional 15 to 20 minutes until tomatoes are broken down; season with salt and pepper. Add lamb to the tomato mixture.
For the Zhug: In a food processor, pulse cilantro, parsley, jalapeños, garlic, caraway, cardamom and cumin. Slowly add oil until mixture is fully incorporated; season with salt and pepper.
Store in refrigerator.
To serve: Spoon tomato mixture into mini cast iron skillets. Form wells in the tomato sauce using the bottom of a ladle. Crack quail eggs into the wells. Arrange skillets on sheet trays and bake at 375°F for 5 to 7 minutes or until eggs are fully cooked. Garnish skillets with Zhug and sprinkle with additional Aleppo pepper if desired.
Recipe and image provided by The American Lamb Board
Chef Tips:
•When baking the mini shakshukas, cover sheet tray with foil to ensure the eggs cook evenly.
•To simplify, purchase and use American Lamb precooked shoulder meat.