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Meatball Stew
(Kefta Tagine)
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| What You Need: |
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THE KEFTA (MEATBALLS)
1 pound ground lamb
2 tablespoons chopped parsley
1 tablespoon chopped fresh coriander
½ teaspoon ground cumin
½ cup onion, peeled and finely chopped
¼ teaspoon cayenne pepper
Salt to taste
2 tablespoons olive oil for pan-frying
THE SAUCE
2 cloves garlic, peeled and chopped
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded, and chopped
1 small bunch of parsley, chopped
2 pounds tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper
1½ teaspoons salt or to taste
GARNISH
6 eggs
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| How To Cook: |
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1. Combine all the ingredients for the kefta and form into 1-inch balls with wet hands. Heat a 6- to 8-quart stove-top casserole and add the olive oil.
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2. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered.
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3. Add the garlic, onion, and bell pepper to the reserved oil and saut © until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to thick gravy.
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4. Return the meatballs to the sauce and simmer uncovered 10 minutes more. Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs). Serve at once directly from the pan.
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