Lamb Meatball and Egg Tagine (6)

Lamb Meatball and Egg Tagine (6)
Print Recipe
Lamb Meatball and Egg Tagine (6)
Print Recipe
Instructions
  1. To make the meatballs tear the bread into peices then soak for a few minutes in cold water. Squeeze dry then put in a bowl with all the remaining meatball ingredients except the oil.
  2. Mix thoroughly with your hands, squeezing the mixture together and mushing the bread into the rest.Wet hand then take knobs of the meat mixture and roll to form balls about 1 " in diameter.
  3. In a large frying pan heat the oil over a moderately high heat . Add the meatballs and brown on all sides then scoop out and reserve.
  4. Reduce the heat a little then add the onions to the pan and cook until tender.
  5. Add the garlic and cook for 30 seconds then tip in the tomatoes together with all the other sauce ingredients except the coriander and eggs.
  6. Add ½ pint water and bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
  7. Return the meatballs to the sauce and continue cooking for a further 10 minutes, stirring frequently and adding a little hot water if the sauce is getting too thick. Check seasoning.
  8. One by one break the eggs into the tomato sauce. Cover the pan and continue to simmer very gently until the eggs are just about set- this will take about 8 minutes.
  9. Sprinkle with the coriander and serve.
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