Kefta Tagine (Lamb Meatball and Egg Tagine) Saveur

This excellent recipe comes from Saveur Magazine and is so delicious and not difficult to prepare. I served it over steamed couscous.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.