Ingredients
-
1
-
1 1/2
-
1 1/2
-
-
4
-
2
-
4
-
1
-
1
-
1/2
-
1/2
-
1
-
28
-
4
-
1/2
Directions
Kefta Tagine (Lamb Meatball and Egg Tagine) Saveur, This excellent recipe comes from Saveur Magazine and is so delicious and not difficult to prepare I served it over steamed couscous , This excellent recipe comes from Saveur Magazine and is so delicious and not difficult to prepare I served it over steamed couscous
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Steps
|
1
Done
|
Place Lamb, 1 Tablespoon Cumin, 1 Tablespoon Paprika, and Salt and Pepper in a Bowl and Mix Until Evenly Combined. |
|
2
Done
|
Form Mixture Into 12 Meatballs, About 1 Ounce, and Plate Onto a Plate. |
|
3
Done
|
Chill Until Ready to Use. |
|
4
Done
|
Heat Butter and Oil in a 6 Quart Dutch Oven Over Medium-High Heat. |
|
5
Done
|
Add Garlic and Onion and Cook, Stirring Until Soft About 5 Minutes. |
|
6
Done
|
Add Remaining Cumin, Paprika, Chile Pepper Flakes,Ginger, Saffron and Bay Leaf. |
|
7
Done
|
Cook Stirring Until Fragrant About 2 Minutes. |
|
8
Done
|
Add Tomatoes, and Cook Stirring Until the Tomatoes Break Down and Sauce Slightly Reduced, About 10 Minutes. |
|
9
Done
|
Add Meatballs and Cook Covered Until Cooked Through About 10 Minutes. |
|
10
Done
|
Crack Eggs Over the Top of the Meatballs. |
|
11
Done
|
Arrange Olives Around Eggs. |
|
12
Done
|
Cover and Cook Until Whites of Egg Are Cooked and Yolks Are Still Runny. |
|
13
Done
|
About 8 Minutes. |
|
14
Done
|
Uncover and Sprinkle With Parsley Before Serving. |
