Kefta Tangine

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Kefta Tangine

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Yield:

Ingredients:

THE KEFTA
0.5 kg	Ground lamb
40 ml	Fresh parsley chopped
20 ml	Fresh coriander chopped
1/2 tsp	Ground cumin
1/2 cup	Onion finely chopped
1/4 tsp	Cayenne pepper
40 ml	Olive oil for pan frying
	Salt to taste
THE SAUCE
2	Garlic cloves chopped
2 med	Onions chopped fine
1	Green bell pepper chopped
1 bn	Parsley - (small bunch) chopped
1.0 kg	Tomatoes, red ripe chopped
1 tsp	Ground cumin
1 tsp	Freshly-ground black pepper or to taste
1/2 tsp	Ground cinnamon
40 ml	Fresh lemon juice
1/4 tsp	Cayenne pepper
1 1/2 tsp	Salt or to taste
THE GARNISH
6	Eggs

Method:

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.

Comments: "Tangine" simply refers to a fine stew spiced with the flavors of Morocco. Since one is to eat it with the fingers these meatballs are convenient - and the sauce is great with couscous.

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