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Lamb kifta tagine


This is a lovely aromatic dish, that is quick to prepare and then just cooks away letting you get on with other things. It is adapted from 'Malouf: New Middle Eastern Food'by Greg and Lucy Malouf - a beautiful book.


500g minced lamb
1 medium onion, finely chopped
1 egg, beaten
1 garlic clove, crushed
3 tablespoons chopped flat leaf parsley
3 tablespoons chopped coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
Salt and pepper

Tomato sauce
2 tablespoons olive oil
2 medium onions, finely chopped
1 garlic clove, crushed
2 x 400g tins chopped tomatoes
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon sugar
1/2 teaspoon cayenne pepper
salt and pepper
400ml water
1/4 cup chopped coriander leaves
1/4 cup chopped flat leaf parsley leaves
6 eggs

Serves 6


Mix all the ingredients for the meatballs together and form into walnut sized balls.

For the sauce, heat the oil in a heavy based casserole dish and lightly saute the onions and garlic until they are translucent.

Add the tomatoes, spices, sugar and salt and pepper and stir well.

Add the water, stir again and bring to the boil. Lower the heat and simmer for 40 minutes covered. Then remove the lid and simmer for a further 20 minutes or until you have a thick gravy. Add the meatballs, cover and cook for about 10 minutes.

Stir in the parsley and coriander.

Carefully break the eggs into the sauce and put the lid on. Cook the eggs until just set (about 5 minutes).

Serve with rice or flat breads.

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