Lamb Kifta Tagine with Eggs |
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Sunday, 21 October 2012 |
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| |   | Lamb Kifta Tagine with Eggs (Malouf by Greg Malouf, Lucy Malouf, 2012) | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from Malouf by Greg Malouf, Lucy Malouf (Hardie Grant Books, 2012) MEATBALLS
- 500 g lamb, finely minced
- 1 medium onion, finely chopped
- 3 tablespoons finely chopped flat – leaf parsley leaves
- ¼ teaspoon cayenne pepper seasalt and freshly ground black pepper
- 2 tablespoons olive oil for frying
SAUCE
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 1 clove garlic, finely chopped
- 2 X 400 g cans tomatoes, drained and chopped
- 1 teaspoon ground cumin
- 1 teaspoonground cinnamon
- ½ teaspoon cayenne pepper seasalt and freshly ground black pepper
- 500 ml water
- ¼ 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 flat bread or buttered Couscous and natural yoghurt to serve
 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. 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. 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. Serve at once, straight from the pot, liberally garnished with the radish leaves and fl owers, 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. Those who enjoy a more piquant dish may add one finely chopped bullet chilli while sautéing the onion and garlic.
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Last Updated ( Saturday, 27 October 2012 )
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