Lamb Kefta Tagine
24 ingredients
8 steps
Ingredients
- 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
Directions
-
1Combine all the ingredients for the kefta and form into 1 inch balls with wet hands.
-
2Heat the olive oil over medium-low in a large tagine or stove-top casserole dish.
-
3Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels.
-
4Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear.
-
5Add 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.
-
6Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes.
-
7Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
-
8Serve hot from the tagine with thick bread.
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