Kefta

Ingredients

• 2 teaspoons pepper black
• 2 teaspoons cumin 
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 3  garlic cloves chopped
• 1 pound ground beef 
• 2 teaspoons ground ginger 
• 1 pound lamb 
• 2 tablespoons olive oil extra-virgin
• 1  onion red chopped
• 1 teaspoon salt 
• 2 tablespoons tomato paste 
• 2 pounds tomatoes finely chopped

Equipment

• bowl
• dutch oven
• tajine pot

Directions

1. Combine first 6 ingredients in a large bowl, mixing with hands until well blended. Form into 2-inch balls; set aside.
2. Saut red onion in hot oil in a large (4-quart) tagine or Dutch oven 2 minutes. Stir in garlic, chopped tomato, and tomato paste.
3. Bring mixture to a boil; reduce heat, cover, and simmer 10 to 15 minutes.
4. Add meatballs, and simmer 10 minutes or until thoroughly cooked.
5. Crack eggs into tomato mixture, if desired, and poach 2 minutes or until desired degree of doneness.
6. Sprinkle with herbs.