Kefta Tagine With Eggs
*1 lb ground lamb.
*2 tbsp chopped parsley.
*1 tbsp chopped fresh coriander.
*1/2 tsp ground cumin.
*1/2 onion, peeled and finely chopped.
*1/4 tsp salt to taste.
*2 tbsp olive oil for pan frying.
*2 cloves garlic, peeled.
*2 medium onions, peeled and finely chopped.
*small bunch of parsley, chopped.
*1 kg tomatoes chopped.
*1 tsp ground cumin.
*1 tsp freshly ground black pepper.
*1/2 tsp ground cinnamon.
*2 tbsp fresh lemon juice.
1/2 tsp salt (or to taste)6 eggs
*Combine all the ingredients for the ketfa and form into 1 inch balls with wet hands.
Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered. Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear.
*Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy.Return the kefta to the sauce and simmer uncovered 10 minutes more. Carefully bread the eggs into the sauce and poach for a few minutes (don’t overcook the eggs.) Serve at once directly on tagine