Moroccan Kefta, Tomato And Egg Tagine
INGREDIENTS
Kefta
- 1 pound minced beef or lamb
- 1 small onion, finely grated
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1 tablespoon fresh cilantro, finely chopped
- salt
- freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 eggs
Tomato Sauce
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 1 small bunch flat leaf parsley, finely chopped, plus more fore sprinkling
- 2 pounds tomatoes, peeled, deseeded, and chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- salt
- freshly ground black pepper
- cold water
Cook Time: 1 hour
PREPARATION
For the kefta, combine the minced beef or lamb, red onion, cumin, paprika, ground coriander, ground ginger and fresh coriander in a large bowl.
Season generously with salt and pepper, then mix well and shape into 1-inch balls.Heat the olive oil in a large frying pan over a medium heat and saute the kefta for about 5–7 minutes, browning on all sides. Transfer the kefta to a plate.
To make the tomato sauce, add the onion, garlic and parsley to the frying pan over medium heat and saute for 5 minutes until softened.
Add the tomatoes, cumin, and cinnamon and season generously with salt and pepper. Add a little water, stir and cook for 5 minutes.
Return the kefta to the frying pan with the sauce and cook for 30 minutes, or until the sauce has reduced and thickened.
Make four little indentations in the top of the sauce, then break eggs carefully into them. Continue to cook for about 3–5 minutes or until eggs have set.
Serve immediately with some parsley sprinkled over the top.
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