1. The Sauce: Heat the oil in a large pan over medium-high heat. 2. Add the onions, and cook until well softened-about 15 minutes stirring often. 3. Add the tomato, Ras el Hanout spice, saffron and cloves. 4. Stir and cook for about 3 minutes. 5. Add the water, tomato sauce, salt, raisins and honey. 6. Bring to the boil over high heat, then reduce the heat and simmer for 15-20 minutes. 7. Place the kufta in the sauce, leaving the heat on a simmer. 8. Cook WITHOUT STIRRING, covered, for 10 minute or until the meat is cooked. 9. Meatballs: Mix together all ingredients (except eggs) kneading well. 10. Take walnut-sized portions of mix and spread them in your hand to form a disc. 11. Place an egg wedge in the middle of the disc and gather the meat up around the egg, to make meatballs stuffed with egg. 12. Place the stuffed meatballs on a platter, and allow to rest in the fridge for 10 minutes. 13. Serve with plain steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
