Moroccan meatballs - kefta mkawra tagine – serves 4

For the meatballs
500g minced beef or lamb
1 onion, very finely chopped
3 cloves garlic, crushed
1 tsp ground ginger
1 tsp cumin
½ tsp chilli powder
1 tsp paprika 
small handful finely chopped fresh coriander leaves
small handful finely chopped fresh flatleaf parsley
1 egg yolk

For the sauce
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp tomato purée 
2 x 400g can chopped tomatoes
2 tsp honey
1 tsp paprika
1 tsp chili powder
1 tsp cumin seeds, ground
1 tsp coriander seeds, ground
200g frozen peas
4 free-range eggs
chopped fresh parsley, to garnish

For the meatballs, place the minced beef or lamb, onion, garlic, spices, fresh herbs, egg yolk and some salt and pepper into a large bowl.

Mix all the ingredients together and shape into walnut-sized balls and set aside.

For the sauce, heat the olive oil in a tagine or heavy-bottomed casserole dish. Soften the onion and garlic over a low heat. Add the tomatoes, tomato puree, honey, paprika, chili powder, coriander and cumin and simmer uncovered for 15 minutes to concentrate the sauce.

Brown the meatballs in a separate pan and then add to the tomato sauce. Stir gently, cover and simmer for ten minutes.

Stir in the peas, then break the eggs on top of the stew, turn the heat right down and cook with the lid on for about ten minutes, or until the eggs are cooked to your liking.

Sprinkle over the chopped parsley and serve with crusty bread

 

If you can't be bothered to make the meatballs, most supermarkets have ready made available. It obviously won't taste the same, but I know time is tight sometimes