Moroccan Meatball Stew

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Tuesday, March 31st 2020

Moroccan Meatball Stew

1 lb ground lamb
2 tbsp chopped parsley
1 tbsp chopped fresh coriander
1/2 tsp ground cumin
1/2 onion, peeled and finely chopped
1/4 tsp cayenne
salt to taste
2 tbsp olive oil for pan frying

2 cloves garlic, peeled
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded and chopped
1 small bunch of parsley, chopped
2 lbs tomatoes, chopped
1 tsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
2 tbsp fresh lemon juice
1/4 tsp cayenne
1 1/2 tsp salt (or to taste)

6 eggs

Combine all the ingredients for the ketfa and form into 1 inch
balls with wet hands. Heat a 6- to 8-quart stove-top casserole
and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered. Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cookeddown to a thick gravy.

Return the meatballs to the sauce and simmer uncovered 10 minutesmore. Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve at once directly with the pan.

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