Name: Meatball Tagine with eggs recipe by Ritu Sharma at BetterButter
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 700g Minced Lamb; 400g Tomatoes; 100g Dry fruits (apricots dates raisins almonds); 500ml Tomato puree; 500ml Lamb stock; 2 tbsp Olive oil; 2 tbsp Onion paste; 1 tbsp Ginger powder; 1 tbsp Turmeric powder; 2 tsp Coriander leaves; 2 tsp Black pepper powder; 2 tsp Cinnamon powder; 1 tsp Red chilli powder; 1 tsp Garlic paste; 1 tsp Saffron in water; 4 Eggs; Salt to taste

ABOUT Meatball Tagine with eggs RECIPE

This is a popular slow cooked stew with lamb in the middle east , enjoyed with bread or rice!

Ingredients Serving: 4

700g Minced Lamb
400g Tomatoes
100g Dry fruits (apricots dates raisins almonds)
500ml Tomato puree
500ml Lamb stock
2 tbsp Olive oil
2 tbsp Onion paste
1 tbsp Ginger powder
1 tbsp Turmeric powder
2 tsp Coriander leaves
2 tsp Black pepper powder
2 tsp Cinnamon powder
1 tsp Red chilli powder
1 tsp Garlic paste
1 tsp Saffron in water
4 Eggs
Salt to taste

Instructions

Mix red chilli powder,black pepper, ginger powder, turmeric, cinnamon in a bowl.
Make balls from minced lamb and cover the lamb pieces in half of the spice mixture. Cover and leave overnight in fridge.
Heat olive oil in tagine (heavy bottom shallow pan with lid), add onion paste and the remaining spice mix. Cook for 5-6 mins. Add garlic paste. Saute for 2-3 mins.
In a separate pan, heat some oil and fry the lamb pieces until they are a little brown.
Add these browned lamb pieces to the tagine.
Add the tomato puree, tomato plums,dry fruits, lamb stock, saffron water to the tagine. Cook and simmer for 1-2 hours or until lamb is tender.
Fry the eggs sunny side up style on a frying pan and add this to the lamb.
Garnish with coriander leaves. Serve hot with rice.

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