Kefta, Tomato and Egg Tagine
- 1 pound minced beef or lamb
- 1 small red onion, finely grated
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1 tablespoon fresh cilantro, finely chopped
- sea salt
- freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 eggs
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 1 small bunch flat leaf parsley, finely chopped, plus more fore sprinkling
- 2 pounds, peeled, deseeded, and chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- sea salt
- freshly ground black pepper
- cold water
- Produce
- Cilantro, fresh (1 tablespoon)
- Coriander, ground (1/2 teaspoon)
- Cumin, ground (1 teaspoon)
- Flat leaf parsley (1 small bunch)
- Garlic (3 cloves)
- Ginger, ground (1/2 teaspoon)
- Onion, large (1)
- Red onion, small (1)
- Meat
- Beef or lamb (1 pound)
- Cooking & Baking
- Black pepper, freshly ground (2)
- Cinnamon, ground (1/2 teaspoon)
- Olive oil, extra-virgin (2 tablespoons)
- Paprika (1/2 teaspoon)
- Sea salt (2)
- Drinks
- Water (1)
- Refrigerated
- Eggs (4)
- Other
- 2 pounds, peeled, deseeded, and chopped
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published October 27, 2012 (3 months ago).
68 people saved this recipe.
