1. Combine all the ingredients for the kefta and form into 1 inch balls with wet hands. 2. Heat the olive oil over medium-low in a large tagine or stove-top casserole dish. 3. Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels. 4. Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear. 5. Add the remaining ingredients, except the eggs and kefta to the tagine. Cover and simmer over low heat for 30 minutes until the sauce begins to thicken. 6. Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes. 7. Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs). 8. Serve hot from the tagine with thick bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
