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What You Need:
(To Serve: 6)
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THE KEFTA (MEATBALLS)
1 pound ground lamb
2 tablespoons chopped parsley
1 tablespoon chopped fresh coriander
½ teaspoon ground cumin
½ cup onion, peeled and finely chopped
¼ teaspoon cayenne pepper
Salt to taste
2 tablespoons olive oil for pan-frying
THE SAUCE
2 cloves garlic, peeled and chopped
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded, and chopped
1 small bunch of parsley, chopped
2 pounds tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper
1½ teaspoons salt or to taste
GARNISH
6 eggs
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Translate this recipe:
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| How To Cook: |
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1. Combine all the ingredients for the kefta and form into 1-inch balls with wet hands. Heat a 6- to 8-quart stove-top casserole and add the olive oil.
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2. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered.
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3. Add the garlic, onion, and bell pepper to the reserved oil and sauté until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to thick gravy.
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4. Return the meatballs to the sauce and simmer uncovered 10 minutes more. Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs). Serve at once directly from the pan.
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