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Categories:
ground lamb parsley fresh coriander onion ground cumin paprika cayenne salt olive oil garlic onion green bell pepper parsley ground cumin salt fresh ground black pepper ground cinnamon turmeric cayenne lemon juice eggs
Viewed: 19 - Published at: 9 years agoIngredients
- Kefta (Meatballs)
- 1 lb ground lamb
- 2 tablespoons parsley, finely chopped
- 1 tablespoon fresh coriander, finely chopped
- 1/2 onion, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- Stew
- 2 tablespoons olive oil, for frying
- 2 garlic cloves, peeled & chopped
- 1 onion, peeled and finely chopped
- 1 green bell pepper, seeded and chopped
- 1 bunch fresh parsley, chopped
- 3 -4 tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 2 tablespoons fresh lemon juice
- 4 eggs
Method
- Combine all the ingredients for the kefta and form into 1 inch balls with wet hands.
- Heat the olive oil over medium-low in a large tagine or stove-top casserole dish.
- Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels.
- Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear.
- Add the remaining ingredients, except the eggs and kefta to the tagine. Cover and simmer over low heat for 30 minutes until the sauce begins to thicken.
- Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes.
- Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
- Serve hot from the tagine with thick bread.
