Kefta <\/b>tagine
\n<\/b>
\nOriginal recipe by Simon King and David Myers
\nfrom The Hairy Bikers<\/p>\n
For the meatballs
\n<\/u>
\n500g minced lamb
\n1 onion, very finely chopped
\n1 tsp ground ginger
\n1 tsp ground cumin
\n1\/2 tsp chilli powder
\n1 tsp paprika
\nsmall handful coriander leaves, finely chopped
\nsmall handful flatleaf parsley, finely chopped
\n1 free-range egg yolk (to bind)
\nsalt and freshly ground black pepper<\/p>\n
For the <\/u>tagine
\n<\/u>
\n2 tbsp olive oil
\n1 small onion, finely chopped
\n2 tbsp tomato pur
\n1 x 400g can chopped tomatoes, drained
\n2 tsp clear honey
\n200g frozen peas
\n2-4 free-range eggs
\nhandful parsley, chopped, for garnish<\/p>\n
Method<\/p>\n
<\/u>1. Preheat the oven to 200C\/400F\/Gas 6.
\n2. 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.
\n3. For the stew, in a tagine or heavy-bottomed lidded casserole heat the olive oil, add the onion and sweat until translucent.
\n4. 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.
\n5. 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.
\n6. Garnish with chopped parsley and serve with couscous.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n