Kefta Tagine

Ingredients

• 300 g Ground Lamb
• 1 pcs Onion
• 4 pcs Garlic
• 1 cups Parsley
• 1 cups Cilantro
• 4 pcs Egg
• 4 pcs Tomato
• 1 tbsp Tomato Paste
• 2 tbsp Olive Oil
• 2 tsp Cumin
• 2 tsp Paprika
• 1 tsp Cinnamon
• 1 tsp Ginger
• 1 tsp Black Pepper
• 2 tsp Kosher Salt
• 1 tsp Ras El Hanout
• 250 ml Water
• 1 pcs Lemon
• 2 tbsp Almonds

Method

1. In a bowl, combine {ground_lamb} with half the {onion}, half the {garlic}, most of the {parsley}, most of the {cilantro}, {cumin}, half the {paprika}, half the {cinnamon}, a pinch of {black_pepper}, and {kosher_salt}. Mix gently just until combined, then shape into small meatballs so they stay tender.
2. Toast {almonds} in a dry skillet over medium heat for a few minutes, shaking often, until golden and fragrant. Tip out so they do not overcook.
3. Heat {olive_oil} in a tagine or wide skillet over medium-low heat. Add the remaining {onion} with {kosher_salt} and sweat until very soft and translucent. Stir in the remaining {garlic}, {ginger}, {ras_el_hanout}, remaining {paprika}, and remaining {cinnamon}; bloom until fragrant. Add {tomato_paste} and cook until it darkens slightly, then add {tomato} and {water}. Simmer until the sauce thickens and smells sweet and savory, tasting and adjusting with {kosher_salt} and {black_pepper}.
4. Nestle the {ground_lamb} meatballs into the sauce in a single layer. Cover and simmer over low heat until the kefta is cooked through, the sauce is glossy, and an instant-read thermometer in the center reads at least 160°F.
5. Crack {egg} over the bubbling sauce, cover, and cook over low heat until the whites are just set and the yolks are still soft. Finish with the remaining {parsley}, remaining {cilantro}, and a squeeze of {lemon} for brightness.