Bus Station Kefta With Egg and Tomato

Ingredients

• 8 ounces minced lamb, finely ground
• 1 onion, finely chopped
• 2 ounces breadcrumbs, freshly grated
• 5 eggs
• 1 teaspoon ground cinnamon
• 1 tablespoon parsley, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon butter
• 14 ozcanned Italian tomatoes, chopped
• 2 teaspoons sugar
• 1 teaspoon ras el hanout spice mix
• 1 tablespoon coriander, chopped

Directions

1. 1

   In a bowl knead the minced lamb with the onion, breadcrumbs, 1 egg, cinnamon, parsley and salt and pepper to taste, until well mixed.

2. 2

   Lift the mixture into your hand and slap it down into the bowl several times.

3. 3

   Take a small amount of mixture and shape it into a small ball about the size of a walnut, repeat with the remaining mixture to make about 12 balls.

4. 4

   Heat the olive oil with the butter in a large heavy fry pan and fry meat balls until nicely browned, turning occasionally so they cook evenly.

5. 5

   Stir in the tomatoes, sugar, ras el hanout and most of the coriander. Bring to the boil, cook for a few mins to reduce the sauce and roll the balls in the sauce. Season to taste with salt and pepper.

6. 6

   Make room for the remaining eggs in the pan and crack them into spaces between the meatballs.

7. 7

   Cover the pan, reduce the heat and cook for about 3 mins or until the eggs are just set.

8. 8

   Sprinkle with the remaining coriander and serve in the pan.