Written by Veronica Burkel
Egg, Plantain and Lamb Casserole Recipe
I know you’re skeptical, but this is amazing. I ate an hour ago and my mouth is still salivating. I wanted to put okra in this, but totally forgot. I’m going apey because of midterms. WARNING: this recipe is involved so you may want two chefs, as long as you can decide on how to split it afterwards.
1 lb ground lamb
Lentils (1 cup?)
3 gross, near-black plantains (this means they will be perfect.)
Chicken broth (optional, but yes please)
Coconut or olive oil
Red wine (optional)
Garlic (optional… not a huge fan because I like to taste my food, not just taste garlic)
Pepper & Salt (optional)
- We gotta cook the lentils. I used red lentils and threw them into a pot of boiling water. After a little, turn the heat down and let them cook, a while like 20+ minutes. Be sure to STIR THEM. My intention was to boil off most the water and add some chicken broth. That was awesome when it worked.
- While that’s happening… fry the plantains in your larger frying pan. To do this, cut them in half and remove the peel. Slice them long-ways (see photo) ~ ¼ inch thick and fry them with oil! Plantains must be turned over and can easily burn, fyi.
- Let plantain slices cool on a paper towel’d plate. Be sure you can remove them from the paper towel after they have cooled.
- Oven to ON at 350 degrees F.
- With plantains done, start the frying pan back up with less oil and throw in your optional onions and garlic. You can add other things, I’m sure, like bell peppers, but my fridge is literally empty so I used just chopped up onion.
- Add the meat by tearing off from the supposed chunk of meat you bought at the store. The idea is to have it in little ground up pieces, not a block of hamburger. Or lamburger, in this case.
- Add rosemary! However much you want! The Lamb and Rosemary combination is like a dream.
- When the meat is cooked and your frying pan looks like stuff + meatwater, add the lentil/chicken broth mixture. You’ll be surprised how much liquid there is, so we’ll leave that cooking till most is gone. Because there’s not enough liquid already, add a splash of red wine. You don’t have to; I just thought it’d be fun.
- Grab your eggs! In a square glass dish or in whatever you use, crack 2-3 eggs and whisk with a fork. Make sure it covers the bottom of the dish. Add optional pepper and salt. You can always add pepper and salt whenever, I’m not even going to tell you to do that.
- Make a plantain layer on top of the whisked-up eggs. This should take half of your plantains. (hint: we’ll put the 2nd half on TOP!) Add a big fat layer of spinach!! I wish I had put more.
- Look at your meat. I hope you’ve remembered to stir it around to assist the evaporation process. Once it has a paste-consistency, transfer to make the next layer of your casserole. Spread evenly.
- Layer the 2nd half of the plantains on top. Make it look pretty.
- Whisk your remaining eggs (I used ~3) in a cup and pour evenly on top of the plantains.
- Put the complete dish in the oven for 20-25 minutes. Afterwards, let cool before you dig in!