Lamb Kefta Tangine with Eggs

I realize that the people of Morocco generally don’t drink much alcohol, but if they did… boy would this make great hangover food.  Rich, filling, and plenty of spiciness in the the lamb keftas and broth to give you a good kick in the pants.

If you’d like to cut the heat, serve with a big dollop of yogurt and plenty of bread to soak up the juices and runny egg yolk.


Lamb Kefta Tangine with Eggs

Yield: 4 servings


* 1/2 pound ground lamb
* 1 onion, finely chopped
* 1 teaspoon dried mint
* 1-1/2 teaspoons ras el hanout
* 1 teaspoon cayenne pepper
* leaves from 3 sprigs of cilantro, chopped
* salt and pepper

* 1 Tablespoon butter
* 1/2 teaspoon salt
* 1 teaspoon cayenne pepper
* 2 teaspoons ground cumin
* 4 eggs
* 1/4 cup chopped cilantro
* yogurt, for garnish (optional)


Prepare the kefta by combining the lamb, onion, mint, ras el hanout, cayenne pepper and cilantro in a bowl. Season lightly with salt and pepper and mix well to combine. Use your hands to roll into about 20 truffle-sized balls.

Fill a large saucepan with water and bring to a boil. Carefully add the kefta, several at a time, and poach them for approximately 10 minutes. Remove to a plate and reserve about 1 1/4 cups of the cooking liquid. Return this liquid to the saucepan along with the butter and bring to a boil. Stir in the salt and cayenne and drop in the poached kefta. Cook over high heat until most of the liquid has evaporated. Reduce heat to medium-low.

Crack the eggs carefully into the saucepan, cover, and cook until the eggs are cooked to your desired doneness... I like the yolks a little runny in a dish like this.

Remove to individual plates and top with yogurt, if using, and cilantro.

Note: you can either purchase ras el hanout or make your own mix... I made some awhile back... I think I used this recipe.

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