Lamb Kefta Tagine

Recipe by FDADELKARIM
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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all the ingredients for the kefta and form into 1 inch balls with wet hands.
  • Heat the olive oil over medium-low in a large tagine or stove-top casserole dish.
  • Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels.
  • Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear.
  • Add the remaining ingredients, except the eggs and kefta to the tagine. Cover and simmer over low heat for 30 minutes until the sauce begins to thicken.
  • Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes.
  • Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
  • Serve hot from the tagine with thick bread.
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