Kefta with Egg and Tomato
Lamb, breadcrumb and tomatoes come together in these Moroccan meatballs, fragrant with cinnamon and simmered on the stove. It's finished with chopped cilantro.
30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- medium
- 1
In a bowl, knead the ground lamb with the onion, breadcrumbs, 1 egg, cinnamon, chopped parsley and salt and pepper till well mixed.
- 2
Lift the mixture in your hand and slap it down into the bowl several times. Take a small amount of the mixture and shape it into a small ball about the size of a walnut.
- 3
Repeat with remaining mixture to make about 12 balls. Heat the olive oil in a large, heavy frying pan.
- 4
Fry the meatballs till nicely browned, turning them occasionally till they cook evenly. Stir the tomatoes, sugar, ras el hanout and most of the chopped cilantro into the pan.
- 5
Bring to a boil, cook for a few minutes to reduce the liquid and roll the balls around in the sauce.
- 6
Season to taste with salt and pepper. Make room for the remaining eggs in the pan and crack them into the spaces between the meatballs.
- 7
Cover the pan, reduce the heat and cook for about 3 minutes or just till the eggs are set.
- 8
Sprinkle with remaining chopped cilantro and serve in the pan with chunks of bread to use as scoops.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
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