Stuffed Kufta

I got some Ras el Hanout spice mix for Christmas, so I'm looking for recipes to use it. I haven't tried this-but I will. I turned the method I found around, as when I make it, I'll begin to make the meatballs when I get the onions started cooking for the sauce! Prep time is a bit of a guess. I also submitted a simple Ras el Hanout mix for anyone interested.

• Ready In: 1 hr 28 mins
• Serves: 4

Ingredients

• The Sauce

• 3  tablespoons olive oil
• 4  onions, thinly sliced
• 1  large tomatoes, peeled and sliced
• 1  teaspoon ras el hanout spice mix
• 1  pinch saffron, about 10 threads
• 5  whole cloves
• 2  cups water
• 1 (250 g) can tomato sauce
• 1  teaspoon salt
• 1  cup raisins
• 1  tablespoon honey
•  the  meatballs
• 450  g ground lamb
• 1  onion, grated
• 1⁄2 cup  dried breadcrumbs
• 1  egg, beaten
• 1  teaspoon ras el hanout spice mix
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  hard-boiled eggs, cut into wedges

Directions

1. The Sauce: Heat the oil in a large pan over medium-high heat.
2. Add the onions, and cook until well softened-about 15 minutes stirring often.
3. Add the tomato, Ras el Hanout spice, saffron and cloves.
4. Stir and cook for about 3 minutes.
5. Add the water, tomato sauce, salt, raisins and honey.
6. Bring to the boil over high heat, then reduce the heat and simmer for 15-20 minutes.
7. Place the kufta in the sauce, leaving the heat on a simmer.
8. Cook WITHOUT STIRRING, covered, for 10 minute or until the meat is cooked.
9. Meatballs: Mix together all ingredients (except eggs) kneading well.
10. Take walnut-sized portions of mix and spread them in your hand to form a disc.
11. Place an egg wedge in the middle of the disc and gather the meat up around the egg, to make meatballs stuffed with egg.
12. Place the stuffed meatballs on a platter, and allow to rest in the fridge for 10 minutes.
13. Serve with plain steamed rice.