Kefta Tagine Lamb Meatball And Egg Tagine Saveur Recipes

Steps:

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

Steps:

• Place lamb, 1 tablespoon cumin, 1 tablespoon paprika, and salt and pepper in a bowl and mix until evenly combined.
• Form mixture into 12 meatballs, about 1 ounce, and plate onto a plate.
• Chill until ready to use.
• Heat butter and oil in a 6 quart Dutch oven over medium-high heat.
• Add garlic and onion and cook, stirring until soft about 5 minutes.
• Add remaining cumin, paprika, chile pepper flakes,ginger, saffron and bay leaf.
• Cook stirring until fragrant about 2 minutes.
• Add tomatoes, and cook stirring until the tomatoes break down and sauce slightly reduced, about 10 minutes.
• Add meatballs and cook covered until cooked through about 10 minutes.
• Crack eggs over the top of the meatballs.
• Arrange olives around eggs.
• Cover and cook until whites of egg are cooked and yolks are still runny.
• About 8 minutes.
• Uncover and sprinkle with parsley before serving.