Lamb Kofte Tagine
Moroccan lamb meatballs poached in a spiced tomato sauce with eggs broken in at the end. Making distinct wells in the sauce before cracking in the eggs keeps each egg contained and gently poaching rather than spreading thin and overcooking.
Ingredients
Instructions
Mix lamb with grated onion, cumin, cinnamon, chilli and coriander.
Shape into small walnut-sized meatballs.
Fry garlic in olive oil, add paprika and tomatoes.
Simmer sauce 10 minutes until slightly thickened.
Add meatballs to sauce, cover and simmer 20 minutes.
Make 4 wells in the sauce and crack an egg into each.
Cover and cook 5-6 minutes until whites are just set.
Scatter with fresh coriander and serve with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.