Ok … I know that I have cooked this meal in a Tagine, but you can cook it in any heavy based pot. No dramas 🙂 I hope that you love this, it is my Mother in law’s recipe.
This recipe is also delicious with beef mince.
- 500 g lamb mince
- 2 x brown onions, grated
- 5 x large tomatoes, halved then grated – discarding their skins
- 1 handful parsley, finely chopped
- 3 cloves garlic, crushed
- 3 Tbls olive oil
- 1 tspn salt
- 1 tspn pepper
- 2 Tbls ground paprika
- 2 Tbls ground cumin
- Eggs as needed per person
Mix the lamb mince with 1 grated brown onion, half of the chopped parsley, salt, pepper, 1 Tbs of the paprika and the same for ground cumin. Mix well until smooth then roll into small balls and fridge until firm. 1 hour or so…
Grate 5 good sized tomatoes and discard the skin. add the other grated onion and fry in olive oil until they begin to melt a bit. Add the garlic and the other half of the parsley then cook a few minutes. Add the remaining spices and maybe 2 cups of water and cook covered stirring occasionally until thickened and yummy. Add the balls and cover for about 20 minutes.
Crack eggs on top then cover until poached