Ingredients
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1 lb ground lamb or 1 lb ground beef
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1/2 onion, grated
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1/2 teaspoon salt
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1/2 teaspoon sweet Hungarian paprika
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2 sprigs fresh coriander, finely chopped
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2 sprigs flat leaf parsley, finely chopped
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/2 teaspoon sweet Hungarian paprika
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1/8 teaspoon ground ginger
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1/4 teaspoon turmeric
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1/2 teaspoon cayenne pepper
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3 tablespoons tomato paste
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1 cup lamb stock or 1 cup beef stock
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1/4 teaspoon pepper
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1/2 onion, grated
Instructions
- Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
- In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
- Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
- Pour the eggs in in a stream over everything.
- Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
- Serve warm over couscous, sprinkled with cumin or black pepper if desired.