Entree: Western Sahara – Northern Culinary Region – Kefta Mkaouara (North African spiced meatball stew in a seasoned tomato sauce finished with baked eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (454 g) ground lamb (or beef)
- 1 small onion, finely grated (about 3 oz / 85 g)
- 2 cloves (6 g) garlic, minced
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 g) fine salt
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) olive oil
- 14 oz (400 g) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) water
- 1/4 tsp (1 g) cayenne pepper or to taste (optional)
- 4 eggs
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. In a bowl combine the ground lamb, grated onion, garlic, parsley, cilantro, cumin, paprika, cinnamon, salt, and pepper; mix gently and form into walnut-sized meatballs. Heat 2 tbsp (30 ml) olive oil in a large shallow skillet or tagine over medium heat and brown the meatballs briefly on all sides (they do not need to be fully cooked); remove and set aside.
2. In the same pan add crushed tomatoes, tomato paste, and 1/2 cup (120 ml) water, stir in cayenne if using, and simmer 8–10 minutes to meld flavors. Return meatballs to the sauce, cover, and simmer 10 minutes. Make four shallow wells in the sauce, crack an egg into each well, cover, and cook 6–8 minutes until eggs are set to your liking. Garnish with chopped cilantro and serve hot.