Lamb kifta tagine with eggs

Lamb kifta tagine with eggs

By
From
New Middle Eastern Food
Serves
6
Photographer
Mark Roper

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 finely chopped flat-leaf parsley leaves
1/4 teaspoon cayenne pepper
salt and freshly ground black 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 x 400g cans tomatoes, drained and chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
sea salt and freshly ground black pepper
500ml water
1/4 cup finely chopped flat-leaf parsley leaves
1/4 cup finely chopped coriander leaves
6 free-range eggs
baby radish leaves and sage flowers, to garnish (optional)
arabic flatbread, to serve
or Quick buttered couscous, to serve
natural yoghurt, to serve

Method

  1. To make the meatballs, thoroughly mix all the ingredients, except for the oil, and with wet hands, form into walnut-sized balls. Heat the oil and brown the meatballs all over. Drain well on paper towel.
  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 tomatoes, cumin, cinnamon, cayenne and salt and pepper to taste and stir well. Then add the water, stir again and bring to the boil. Lower the heat and simmer the sauce, uncovered, for about 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. Stir in the parsley and coriander. Carefully break the eggs into the sauce, cover the pan with a lid and cook until the eggs are just set, which will take about 5 minutes.
  4. Serve at once, straight from the pot, liberally garnished with the radish leaves and flowers, if using, and with plenty of Arabic flatbread 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 chilli while sautéing the onion and garlic.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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