Lamb kifta tagine with eggs

Lamb kifta tagine with eggs

By
From
Arabesque
Photographer
William Meppem

Meatballs with a difference! This makes a tasty supper dish and with its spicy tomato sauce and rich runny eggs is bound to become a firm favourite.

Meatballs

Ingredients

Quantity Ingredient
500g lamb, finely minced
1 medium onion, finely chopped
3 tablespoons parsley, finely chopped
1/4 teaspoon cayenne pepper
salt and pepper
2 tablespoons olive oil, for frying

Sauce

Quantity Ingredient
2 tablespoons olive oil
2 medium onions, finely chopped
1 garlic clove, finely chopped
2 cans tomatoes, drained and chopped
1 teaspoon cumin powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
salt and pepper
500ml water
1/3 cup parsley leaves, finely chopped
1/3 cup coriander leaves, finely chopped
6 eggs

Method

  1. To make the meatballs, combine all the ingredients well and, with wet hands, form into walnut-sized balls. Heat the oil and brown the meatballs all over. Drain well on kitchen paper.
  2. For the sauce, heat the oil in a heavy-based casserole dish and lightly sauté the onions and garlic until they are translucent. Add the remaining ingredients (except the water, fresh herbs and eggs) and stir well. Then add the water, stir again and bring to the boil. Lower the heat and simmer the sauce, uncovered, for around 30 minutes, or until it has reduced to a very thick gravy.
  3. Add the meatballs to the sauce and continue cooking for a further 8 minutes. Carefully break the eggs into the sauce, cover it with a lid and cook until the eggs are just set, which will take around 5 minutes.
  4. Serve at once, straight from the pot, liberally garnished with the fresh herbs and with plenty of Arabic bread to mop up the runny egg yolks. Alternatively, accompany with a dish of plain buttered couscous and a dollop of thick natural yoghurt.
  5. Those who enjoy a more piquant dish may add one finely chopped bullet of chilli while sautéing the onion and garlic.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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