Of all the recipes for lamb brains in the world, this Moroccan style lamb brains recipe simmered with eggs, tomatoes, olives and spicy harissa paste is one of the most well known and loved. Even in today’s climate, where consuming brains may seem odd and unapproachable (they’re currently illegal in Britain) this dish, and other ones like it are timeless.
Spicy Moroccan eggs with peppers, tomatoes and lamb brains.
Funny enough, as I cooked and ate this dish the first few times, I was reminded that I knew two people from Morocco, so I reached out to them and asked them if they’ve ever heard of this dish, and if it was indeed as famous as I’d come to believe from my research. Both people enthusiastically told me it was, and enjoyed retelling stories of family gatherings where it was served, or times they’d eaten the dish when visiting Morocco.
Chopping cooked lamb brain.
There’s something magical about it, to be sure the aroma of spices, caraway, garlic and tomato, the briny bite of the olives, all dance around the mild, cheesy texture of the brains.
Spicy tomatoes and eggs are a popular combination in the Mediterranean, another good example being the Italian “Ouva en Purgatorio” or eggs in purgatory. The Moroccan version relies on one it’s signature ingredients: harissa, a spicy paste of chili peppers and spices that’s a good addition to just about anything. If you’ve never made harissa (which you can buy online or at specialty shops) I’m including a quick, short-cut version I developed for our lamb merguez sausages.
Getting brains from a skull
To get brains, you’ll need a whole lamb or goat head, and a reciprocating saw, as well as a cinderblock to or another way to keep the head steady as you cut. You can also use a handsaw, but an electric saw is much easier. I also discuss the ins and outs and general tips for cooking brains in this post.
Moroccan lamb brains with tomato and peppers served with grilled toast and eggs.Chef Alan Bergo, The Forager Chef
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Lamb brains cooked with tomato, eggs, harissa and olives is a famous Moroccan dish.
Course Breakfast, Main Course
Cuisine Moroccan
Keyword Brains, Lamb Brains
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Soaking time 12 hourshours
Total Time 12 hourshours45 minutesminutes
Servings 4servings
Calories 112kcal
Cost 10
Equipment
1 Cast iron skillet or non-stick skillet
Ingredients
Brains
Generous 4 oz2 small lamb brains, halved
1small lemon
1dried bay leaf
1tablespoonsalt
4cupswater
Eggs
4large eggs
1large clove garlic
½teaspooncaraway seed
1 15ozcan peeled tomatoes or 1 large tomato
1cupwater
2tablespoonsharissa pasteor to taste if you’re sensitive to heat
1large bell pepperseeded, ribs removed and diced ½ inch
1.5ozsmall handful green Castelvetrano olives, halved
Fresh chopped cilantroto garnish
2TablespoonsExtra virgin olive oilplus more to garnish
Kosher salt and fresh ground black pepper
Instructions
Preparing the brains
Soak the brains overnight in water, changing it a few times until it becomes clear.
Bring the remaining ingredients for the brains to a simmer in a non-reactive pan, cover and cook for 20 minutes, then allow to cool.
Eggs
Squeeze the seeds from the tomatoes, coarsely chop the tomatoes, reserving them with the juice from the can. Stir the harissa paste with the water until dissolved.
Meanwhile, heat an oven to 350F. Crush the caraway in a mortar and pestle or a spice grinder, add the garlic and mash to a paste.
Heat the oil in a 12 inch cast iron skillet, add the garlic-caraway mix, stir for a minute, then add the peppers and cook for a minute more.
Add the tomatoes and their juice, along with the brains and harissa water, bring to a simmer, then make 4 holes in which to nestle the eggs.
Crack the eggs in the pan, then bake for 15-20 minutes, or until the yolks are set but still a bit runny. Serve with toasted slices of baguette, fresh chopped cilantro, and generous drizzles of extra olive oil.
Notes
Quick Harissa Paste
Method
1 large red bell pepper
3 large cloves garlic
¼ cup rendered lamb fat or substitute flavorless cooking oil
1 teaspoon ground cumin
1/2 Tablespoon cayenne pepper
1 1/2 Tablespoon Smoked paprika
Method
Roast the bell pepper on a burner until charred all over, then put in a plastic bag, seal and allow to cool, then peel, de-seed, and coarsely chop.
Combine the pepper with the garlic, oil, cumin, cayenne and the smoked paprika in a blender or food processor and puree until very smooth.
Transfer the puree to a small pan and cook on medium heat, stirring constantly for 15 minutes, or until the mixture is deeply caramelized, it’s orange color will change to a deep red.
Alternately, the pepper paste can be baked in a 350 degree oven for 20-30 minutes being stirred occasionally, until deeply colored.
Reserve the harissa, you should have about 3 tablespoons of paste. Meanwhile, put the lamb in the freezer for 15 minutes while you allow the paste to cool.
The harissa can be made ahead of time and refrigerated.