Moroccan 35 min

Lamb Kefta Tagine

Name: Lamb Kefta Tagine
Total time: 35 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1.5 lbs ground lamb; 1 small yellow onion, grated; 1/4 cup fresh parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 teaspoon cinnamon; 1/2 teaspoon paprika; 2 tablespoons olive oil; 1 can (28 oz) crushed tomatoes; 1 teaspoon cumin; 1/2 teaspoon Aleppo pepper; 4 eggs; Salt and pepper; Fresh parsley and crusty bread for serving

high-proteingluten-freecomfort-foodone-pan

Ingredientsfor 2

450

Cal

36g

Protein

14g

Carbs

28g

Fat

11.5 lbs ground lamb
21 small yellow onion, grated
31/4 cup fresh parsley, finely chopped
41/4 cup fresh cilantro, finely chopped
51 teaspoon cumin
61 teaspoon coriander
71/2 teaspoon cinnamon
81/2 teaspoon paprika
92 tablespoons olive oil
101 can (28 oz) crushed tomatoes
111 teaspoon cumin
121/2 teaspoon Aleppo pepper
134 eggs
14Salt and pepper
15Fresh parsley and crusty bread for serving

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Instructions

1
Combine ground lamb, grated onion (squeezed dry), parsley, cilantro, cumin, coriander, cinnamon, paprika, salt, and pepper. Mix thoroughly and roll into 1-inch balls. Refrigerate 15 minutes.
2
Heat olive oil in a tagine or large skillet over medium heat. Brown kefta meatballs for 3–4 minutes, rolling to brown all sides. Remove. Add crushed tomatoes, cumin, Aleppo pepper, and salt to the pan. Cook 8–10 minutes until sauce thickens.
3
Return meatballs to the sauce. Make 4 wells in the sauce and crack one egg into each. Cover and cook on medium-low heat for 6–8 minutes until egg whites are just set and yolks are still runny. Garnish with parsley. Serve directly from the tagine with crusty bread.