Kefta Meatballs with Tomato and Egg
Time: 30 minutes
500 grams minced lamb
3 cloves garlic, crushed
¼ teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon paprika
½ cup chopped fresh coriander
6 tablespoons rice bran oil
1 onion, finely diced
400 gram tin chopped tomatoes
1 tablespoon tomato paste
1 tablespoon honey
In a bowl combine the lamb, garlic, spices and half the coriander. Using your hands mix together.
Shape into 15 even sized balls.
Heat ½ the oil in a saucepan. Sauté the onion until soft and clear, add the tomatoes, tomato paste and honey. Cook for 10 minutes or until the sauce thickens a little.
In a frying pan add the remaining oil. Panfry the meatballs gently until golden brown. You may have to do them in two batches.
Add the tomato sauce. Cover with a lid and simmer gently for 10-15 minutes.
Or: Transfer meatballs to a baking dish. Cover with tomato sauce and bake at 180 Celsius for 15-20 minutes.
Break the eggs over the top of the meatballs and continue to cook for 10 minutes or until the eggs are just set.
Season to taste. Sprinkle with the remaining coriander and serve immediately.