Recipe: Kefta Tagine (Morrocan Meatball Stew )

Hi Merle here is another recipe.
(Tagine simply refers to a fine stew spiced with the flavors of Morocco}.

Kefta Tagine
Serves 6

1 lb. ground lamb (it doesn't say, but in alot of his dishes you can substitute ground pork for lamb)

Kefta (Meatballs):
1/2 cup onion finely chopped
2 Tbsp. chopped parsley
1 Tbsp. chopped fresh coriander
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper salt to taste
2 Tbsp. olive oil for pan frying

Sauce:
2 cloves garlic, chopped
2 medium onions, finely chopped
1 green bell pepper, cored,seeded, and chopped
2 lbs. tomatoes, chopped
1 small bunch parsley, chopped
2 Tbsp. fresh lemon juice
1 1/2 tsp. salt to taste
1 tsp. ground cumin
1 tsp. black pepper
1/2 tsp. ground cinnamon
1/4 tsp. cayenne
Garnish
6 eggs

Combine all ingredients for the kefta and form into 1-inch balls with wet hands. Heat a 6-8 qt. Dutch oven and add olive oil. Brown meatballs,remove from pan leaving oil in the pot. Set meatballs aside, covered.

Add garlic, onion and bell pepper to the reserved oil and saute until onion is clear. Add remaining ingredients for the sauce and simmer until sauce has cooked down to a thick gravy.

Return the meatballs to the sauce and simmer uncovered 10 minutes more. Carefully break the eggs into the sauce and poach for a few minutes (don't overcook eggs). Serve at once.