Kefta Tagine

Serves: 6 Prep time: 15mins Cooking time : 30mins



Ingredients

For the sauce
1½ large onions, chopped
3 tbsp olive oil
2 cloves garlic, crushed
750g tomatoes, chopped
salt
1 tsp paprika
½ tsp ground cumin
½ tsp ground cinnamon
1 bunch parsley, finely chopped

For the lamb
750g minced lamb
½ bunch parsley, finely chopped
½ bunch coriander, finely chopped
2 tbsp mint, chopped
salt
1 tsp ground paprika
1 tsp ground cumin
1 tsp ground cinnamon
¼ tsp ground ginger
6 medium eggs

Method
You will need a flameproof pot or casserole which you can take to the table.

Prepare the sauce. Fry the onions in oil until golden, add the garlic and when the aroma rises add the rest of the ingredients. Add 300ml water and simmer for 15 minutes.

In the meantime, make the meat balls. Mix all the ingredients together and work them to a paste with your hands.

Wet your hands and roll them into marble sized balls, drop them into the sauce and simmer for 15 minutes.

About 10 minutes before you are ready to serve, break open the eggs over the simmering stew. They will stay on the surface and the dish will be ready when they are set. Do not let them become too firm.