[Scots_On_The_Rocks]

This is one of my favourite recipes to make in the tagine...so am sharing here (can't believe I just NOW found this thread). Enjoy


KEFTA MKAWRA
Serves 6


Meatballs:

1 1/2 lbs ground bison or ground lamb
2 cups finely chopped shallots
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cayenne pepper


Sauce:

3 cups chopped onions
4 cups (about 1 1/2 pounds) chopped tomatoes*
1 teaspoon brown sugar
1/2 teaspoon salt
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons minced fresh cilantro
3 large eggs or 6 quail eggs

Directions:

Preheat oven to 400°F.

To make meatballs: combine ingredients in a medium bowl. Shape mixture into 1-inch meatballs; place on a broiler pan coated with cooking spray. Bake at 400°F for 12 minutes or until done.

To make sauce: heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; cook 3 minutes, stirring occasionally. Stir in tomato, sugar, 1/2 t. salt, garlic, and jalapeno; bring to a simmer over medium-high heat. Reduce heat to medium; cook 20 minutes, stirring occasionally. Add meatballs and stir in parsley and cilantro.

To finish: Gently break eggs over simmering liquid; cover and cook 10 minutes or until eggs are set.


*NOTE: I often use fire roasted tomatoes for this