Moroccan Lamb Kofta with Eggs 🇲🇦

 

Though I have never set foot in Morocco I am no stranger to its cuisine, exploring the country's exquisite dishes often in my home kitchen.  I love their warm spices, vibrancy of colour, complexity of flavour and the beautiful tagines in which food is traditionally cooked and served.  Bringing one of these earthenware pots piping hot to the table then removing its conical cover to reveal the delicious meal is a spectacular event.  I have a ceramic tagine that can be used in the oven and the stove top over low to medium heat.  This recipe has been written for the dish to be cooked in a large frying pan.  Lightly browned kofta (lamb meatballs) simmering in a spiced tomato sauce are finished with eggs cracked into the midst for a little poaching until just set.  Enjoy it the traditional way with couscous or brown rice.

Serves 4

INGREDIENTS

• 500g / 1lb 2oz lamb mince
• 3 tablespoons olive oil
• 1 onion, peeled and finely chopped (half for the meatballs, half for the sauce)
• 4 garlic cloves, finely chopped (half for the meatballs, half for the sauce)
• 2 tablespoons flat-leaf parsley, finely chopped
• 2 tablespoons coriander leaves, finely chopped
• ½ teaspoon cayenne pepper
• ½ teaspoon ground ginger
• 2 teaspoons ground cumin (1 teaspoon for the meatballs, 1 teaspoon for the sauce)
• 2 teaspoons paprika (1 teaspoon for the meatballs, 1 teaspoon for the sauce)
• ½ teaspoon ground cinnamon
• 400g /14oz tinned tomatoes
• 1 tablespoon tomato paste
• ½ cup water
• 
  2 wedges of preserved lemon
• 1 tablespoon honey
• ½ teaspoon sea salt 
• freshly ground black pepper                                          
  
• 4 eggs
• 2 tablespoons coriander leaves, for garnishing

METHOD

1. Remove and discard the pulp and membranes from the preserved lemon wedges.  Rinse well under cold running water.  Cut the rind into small pieces.  Set aside.
2. Prepare the kofta by combining lamb mince with half the chopped onion, half the chopped garlic, parsley, coriander, cayenne pepper, ground ginger, 1 teaspoon of ground cumin and 1 teaspoon of paprika in a large bowl.  Work with your hands until the ingredients are well mixed.  Roll them into small firm balls (makes about 28) and set aside on a tray.
3. Heat 2 tablespoon oil in a large non-stick frying pan over medium-high heat and swirl it around to coat the pan. Add the meatballs in batches and brown them on all sides for about 5 minutes.  (They don't need to be fully cooked at this stage.)  Remove the meatballs and set aside.
4. In the same frying pan, reduce heat to low and add 1 tablespoon oil.  Add the remaining chopped onion and sauté for 5 minutes until softened.  Add the remaining garlic, 1 teaspoon of ground cumin, 1 teaspoon of paprika and ground cinnamon.  Sauté ingredients for 1 minute or until fragrant.
5. Add the tomato paste, tomatoes and water.  Bring to the boil on medium-high heat, then reduce to low and simmer for 10 minutes.
6. Return the meatballs to the pan.  Simmer for 10 minutes until the meatballs are fully cooked and the sauce is bubbling and slightly thickened.  Stir in the preserved lemon.  honey and salt.
7. Break eggs into a bowl then carefully drop them, one at a time, onto the simmering sauce.  Cover and let them poach for a few minutes until just set.
8. Remove the pan from heat.  Sprinkle over with black pepper and garnish with reserved coriander leaves.