Kefta Tangine

Recipe Ingredients

		The Kefta
1 lb	454g / 16oz	Ground lamb
2 tablespoons	30ml	Fresh parsley - chopped
1 tablespoon	15ml	Fresh coriander - chopped
1/2 teaspoon	2.5ml	Ground cumin
1/2 cup	31g / 1.1oz	Onion - finely chopped
1/4 teaspoon	1.3ml	Cayenne pepper
2 tablespoons	30ml	Olive oil - for pan frying
		Salt - to taste
		The Sauce
2		Garlic cloves - chopped
2		Onions - chopped fine (medium)
1		Green bell pepper - chopped
1		Parsley - (small bunch) - chopped
2 lbs	908g / 32oz	Tomatoes, red ripe - chopped
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Freshly-ground black pepper - or to taste
1/2 teaspoon	2.5ml	Ground cinnamon
2 tablespoons	30ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Cayenne pepper
1 1/2 teaspoons	7.5ml	Salt - or to taste
		The Garnish
6		Eggs

Recipe Instructions

Combine all the ingredients for the kefta and with wet hands form into 1-inch balls.

Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered.

Add the garlic, onion and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy.

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.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 05-06-1992 issue - The Springfield Union-News

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