Kofta and eggs
Ingredients
Instructions
For the koftas:
- 500 g Minced lamb meat
- 0.5 Bunch of fresh coriander
- 6 mint leaves
- 1 tbsp. sweet paprika
- 1 pinch chilli powder
- 1 pinch Cinnamon powder
- 0.5 tbsp. coffee Cumin powder
- Olive oil
- 1 large onion
For the sauce:
- 250g Tomatoes
- 0.5 Bunch of flat-leaf parsley
- 0.5 tbsp. Ginger powder
- 0.5 tbsp. coffee Cumin powder
- Olive oil
- 4 eggs
- Finely chop the onion, coriander and mint leaves, then separately the parsley. Peel the tomatoes and cut them into small pieces.
- In a deep dish, mix the lamb meat with half the onion, coriander, mint, paprika, chilli, cinnamon and cumin. Salt.
- Wet your hands and form small meatballs. Heat 1 tablespoon of oil in the base of the tagine and quickly brown the meatballs over medium heat. Book.
- Add 1 tablespoon of olive oil to the base of the tagine and brown the rest of the onion over low heat. Add the tomatoes, ginger, cumin, parsley and 10 cl of water. Add salt and pepper. Cook over low heat for 20 minutes.
- Then add the meatballs, cover and simmer over medium heat for 20 minutes. Lower the heat. Crack the eggs, distributing them evenly in the dish. Cover and cook for a good 5 minutes. Serve.
Kofta and eggs
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