• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsFluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 750g minced lamb

  2. 1 small onion, finely chopped

  3. 2 tablespoons finely chopped parsley

  4. 2 tablespoons finely chopped coriander leaves

  5. 1 teaspoon ground cumin

  6. 1/2 teaspoon cayenne pepper

  7. 1/2 teaspoon ground ginger

  8. 2 tablespoons oil

  9. couscous, to serve

  10. Sauce

  11. 2 tablespoons olive oil

  12. 1 onion, finely chopped

  13. 2 garlic cloves, finely chopped

  14. 2 teaspoons ground cumin

  15. 1 teaspoon paprika

  16. 1/2 teaspoon ground cinnamon

  17. 800g can chopped tomatoes

  18. 2 teaspoons harissa

  19. 1/3 cup chopped coriander leaves

  20. 4 eggs

Instructions Jump to Ingredients ↑

  1. In large bowl, combine lamb, onion, garlic, herbs and spices. Mix well, season to taste. Roll tablespoonfuls of mixture into balls.

  2. Heat oil in a large frying pan on high. Fry the meatballs in batches for 8-10 minutes, turning occasionally, until browned all over. Transfer to a bowl. Wipe out the pan with paper towel.

  3. Sauce: . Heat oil in the same pan on medium. Sauté onion for 5 minutes until tender. Stir in garlic, cumin, paprika and cinnamon and cook for 1 minute until fragrant.

  4. Blend in tomatoes and harissa, season to taste. Bring to the boil. Reduce heat and simmer for 15-20 minutes, adding a little water if required.

  5. Add the meatballs to the sauce. Simmer, covered, for 10 minutes until cooked through. Stir coriander in.

  6. Carefully break eggs into the simmering mixture and cook for 3-4 minutes, until set. Serve with couscous.

  7. Top tips Alternatively, transfer the meatballs and sauce to a large ovenproof serving dish or tagine. Add the eggs and bake at 200°C for 10-15 minutes until they are set. Season and serve with crusty bread to mop up the juices.

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