Egg & Kefta Tagine

MEATBALLS

800gm lamb or beef mince
1 onion finely chopped
3 cloves of garlic finely chopped
1 handful of finely chopped parsley
1 handful of finely chopped coriander
1/2 teaspoon of cayenne pepper
1 teaspoon of ground ginger
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
Mix all these ingredients together and roll into balls. Cook in batches in the frypan with some oil for 8-10 minutes. Remove from pan or tagine.

SAUCE
Cook off 1 chopped onion, 2 cloves of garlic, 2 teaspoons of ground cumin, 1/2 teaspoon of cinnamon, 1 teaspoon of smoked paprika, 2 x 400gm tins of tomatoes, 2 teaspoons of harissa and a small handful of chopped coriander.
Add meatballs to pan or Moroccan tagine with the tomato mix and gently crack 4 eggs into the top. Place in a pre-heated oven at 200 degrees for 5-10 minutes until the eggs are set.
Serve with your favourite crusty bread. This recipe in totally yum!!


Furniture

Furniture

Imported furniture from India and Mexico

Buy Now

Lighting

Lighting

Imported exotic lighting from around the world

Buy Now

Decor

Decor

Hand crafted decor from Mexico, India and Morocco

Buy Now