Kefta tangine
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === THE KEFTA === | ||
| 1 | pounds | Ground lamb |
| 2 | tablespoons | Fresh parsley; chopped |
| 1 | tablespoon | Fresh coriander; chopped |
| ½ | teaspoon | Ground cumin |
| ½ | cup | Onion; finely chopped |
| ¼ | teaspoon | Cayenne pepper |
| 2 | tablespoons | Olive oil; for pan frying |
| Salt; to taste | ||
| === THE SAUCE === | ||
| 2 | Garlic cloves; chopped | |
| 2 | mediums | Onions; chopped fine |
| 1 | Green bell pepper; chopped | |
| 1 | bunch | Parsley - (small bunch); chopped |
| 2 | pounds | Tomatoes; red ripe, chopped |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Freshly-ground black pepper; or to taste |
| ½ | teaspoon | Ground cinnamon |
| 2 | tablespoons | Fresh lemon juice |
| ¼ | teaspoon | Cayenne pepper |
| 1½ | teaspoon | Salt; or to taste |
| === THE GARNISH === | ||
| 6 | Eggs | |
Directions
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.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-06-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-12-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.