Bus Station Kefta With Egg And Tomato Recipes

BUS STATION KEFTA WITH EGG AND TOMATO

Steps:

• In a bowl knead the minced lamb with the onion, breadcrumbs, 1 egg, cinnamon, parsley and salt and pepper to taste, until well mixed.
• Lift the mixture into your hand and slap it down into the bowl several times.
• 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.
• 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.
• 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.
• Make room for the remaining eggs in the pan and crack them into spaces between the meatballs.
• Cover the pan, reduce the heat and cook for about 3 mins or until the eggs are just set.
• Sprinkle with the remaining coriander and serve in the pan.

KEFTA WITH EGG AND TOMATO

Steps:

• In a bowl, knead the ground lamb with the onion, breadcrumbs, 1 egg, cinnamon, chopped parsley and salt and pepper till well mixed.
• Lift the mixture in your hand and slap it down into the bowl several times.
• Take a small amount of the mixture and shape it into a small ball about the size of a walnut.
• Repeat with remaining mixture to make about 12 balls.
• Heat the olive oil in a large, heavy frying pan.
• Fry the meatballs till nicely browned, turning them occasionally till they cook evenly.
• Stir the tomatoes, sugar, ras el hanout and most of the chopped cilantro into the pan.
• Bring to a boil, cook for a few minutes to reduce the liquid and roll the balls around in the sauce.
• Season to taste with salt and pepper.
• Make room for the remaining eggs in the pan and crack them into the spaces between the meatballs.
• Cover the pan, reduce the heat and cook for about 3 minutes or just till the eggs are set.
• Sprinkle with remaining chopped cilantro and serve in the pan with chunks of bread to use as scoops.