Kofta, Lamb Tagine

26. June 2006 Lamb + Veal 0

Adapted from delicious. Magazine

2 pounds ground lamb
2 large onions, 1 finely chopped, the other grated
2 tbsps flat parsley, finely chopped
2 tbsp coriander, grounded
1 can chopped tomatoes
4 eggs
1 garlic clove
2 tbsps cilantro, finely chopped
1 tbsp cumin, grounded
a pinch of saffron
juice of 1 lemon
olive oil, salt and pepper

1. Make the spice paste: pound garlic to a purée with a pinch of salt using a mortar and pestle. Add cilantro, grated onion, cumin and saffron and work into a paste. Stir in lemon juice. Set aside.
2. In a glass bowl, mix lamb with chopped onion, parsley and coriander and salt and pepper. Make meatballs with your hands.
3. In a large and deep skillet, heat oil over medium-heat. Brown meatballs, remove and set aside. Add paste and stir for a minute until aromatic. Return meatballs, add tomatoes and simmer over low heat for about 30 minutes until meatballs are cooked and sauce thickened.
4. Crack eggs on top for the final 5 minutes. Top with cilantro leaves before serving.

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