Kefta tangine

Yield: 6 servings

Measure Ingredient
\N \N === 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
\N \N Salt; to taste
\N \N === THE SAUCE ===
2 \N Garlic cloves; chopped
2 mediums Onions; chopped fine
1 \N 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
\N \N === THE GARNISH ===
6 \N Eggs

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@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

Similar recipes