Kefta tagine
Original recipe by Simon King and David Myers
from The Hairy Bikers
For the meatballs
500g minced lamb
1 onion, very finely chopped
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp paprika
small handful coriander leaves, finely chopped
small handful flatleaf parsley, finely chopped
1 free-range egg yolk (to bind)
salt and freshly ground black pepper
For the tagine
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp tomato pur
1 x 400g can chopped tomatoes, drained
2 tsp clear honey
200g frozen peas
2-4 free-range eggs
handful parsley, chopped, for garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the meatballs, place the meat, onion, spices, fresh herbs and egg yolk into a large bowl. Season with salt and freshly ground black pepper and mix well. Knead with your hands to form a smooth paste. Roll into walnut-sized balls and set aside.
3. For the stew, in a tagine or heavy-bottomed lidded casserole heat the olive oil, add the onion and sweat until translucent.
4. Add the meatballs and cook until lightly browned on all sides. Combine the tomato purwith the canned tomatoes and add this to the tagine along with the honey. Cover and simmer for ten minutes.
5. Add the peas to the tagine or casserole and stir. Carefully break the eggs onto the top of the stew. Place the tagine or casserole into the oven and bake until the eggs are cooked to your liking, approximately ten minutes.
6. Garnish with chopped parsley and serve with couscous.
