Kefta Tajine (Moroccan Spiced Meatballs with Eggs in Tomato Sauce)

Name: Kefta Tajine (Moroccan Spiced Meatballs with Eggs in Tomato Sauce)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 35 meatballs
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb ground lamb; 0.5 onion; 0.5 tsp salt; 0.25 tsp pepper; 0.5 tsp sweet Hungarian paprika; 2 sprig fresh coriander; 2 sprig flat leaf parsley; 2 tbsp olive oil; 0.5 onion; 0.5 tsp salt; 0.5 tsp sweet Hungarian paprika; 0.125 tsp ground ginger; 0.25 tsp turmeric; 0.5 tsp cayenne pepper; 3 tbsp tomato paste; 1 cup lamb stock; 2 cup squash; 0.5 cup peas; 3 eggs

Gently simmered lamb, squash and peas, warmed with paprika and ginger. It's finished with cumin or black pepper.

35 min · Serves 35 · Medium

Method

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Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: medium

1
Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
2
In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
5 min
3
Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
15 min
4
Pour the eggs in in a stream over everything. Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
3 min
5
Serve warm over couscous, sprinkled with cumin or black pepper if desired.