Kefta Tagine (lamb Meatball And Egg Tagine) Saveur

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1 1/2 tablespoons ground cumin, i used less
• 1 1/2 tablespoons paprika
• kosher salt and freshly groulnd black pepper, to taste
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, minced
• 1 teaspoon crushed red chile flakes
• 1/2 teaspoon ground ginger
• 1/2 teaspoon saffron, crushed
• 1 bay leaf
• 28 ounces whole peeled tomatoes with juice, drained, crushed by hand (i used 2 14 ounce cans of fire roasted diced tomatoes)
• 4 eggs
• 1/2 cup kalamata olive, unpitted
• 1/4 cup parsley, finely chopped

Recipe

• 1 place lamb, 1 tablespoon cumin, 1 tablespoon paprika, and salt and pepper in a bowl and mix until evenly combined.
• 2 form mixture into 12 meatballs, about 1 ounce, and plate onto a plate.
• 3 chill until ready to use.
• 4 heat butter and oil in a 6 quart dutch oven over medium-high heat.
• 5 add garlic and onion and cook, stirring until soft about 5 minutes.
• 6 add remaining cumin, paprika, chile pepper flakes,ginger, saffron and bay leaf.
• 7 cook stirring until fragrant about 2 minutes.
• 8 add tomatoes, and cook stirring until the tomatoes break down and sauce slightly reduced, about 10 minutes.
• 9 add meatballs and cook covered until cooked through about 10 minutes.
• 10 crack eggs over the top of the meatballs.
• 11 arrange olives around eggs.
• 12 cover and cook until whites of egg are cooked and yolks are still runny.
• 13 about 8 minutes.
• 14 uncover and sprinkle with parsley before serving.