Tajine of lamb kofkas and eggs

Lovers of slow and aromatic cooking are big fans of the tagine, a traditional utensil that gives character to any dish you prepare.

And if the dish is prepared by Loreto, author of Sabores de Colores , the result ends up being as wonderful as the one you see here. I am at a loss for words, so I leave you with the recipe for this Kofkas tagine. Go get your pen... and don't forget the bread!

Kofka is what we know as meatballs, but as I have travelled to the world of spices and the most aromatic gastronomy I cannot call them anything else. And I have been determined to start using my Le Creuset Tajine with this delicious recipe for lamb and egg kofkas, and it will not be because of recipes to prepare in the tajine, I almost did not decide. Something tells me that just like with the wonderful smoker , with the tajine I will establish an unconditional love.

So if, like me, you like spices, lamb and meatballs, you can't miss out on this delight that will add flavour to your kitchen.

INGREDIENTS:

Kofkas:

• 500 gr minced lamb meat
• 2 tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• 1 tablespoon chopped cilantro
• 1 teaspoon ground cayenne
• 1 1/2 teaspoons ground meal
• ½ teaspoon ground ginger
• 1 teaspoon sweet paprika
• Salt
• Pepper

Dip:

• 400 gr crushed tomato
• 1 small onion, julienned
• 2 cloves of garlic, minced
• 1 cinnamon stick
• 1 teaspoon ground meal
• 1 pinch ground ginger
• 1/2 teaspoon sweet paprika
• Extra virgin olive oil
• Salt
• Pepper
• 3 eggs
• Chopped cilantro to decorate

ELABORATION:

1. Place the meat in a bowl, season with salt and pepper to taste and add the remaining ingredients. Mix well and form balls the size of a golf ball. Set aside on a plate.

2. Next, heat the base of the tagine , pour in 3 tablespoons of oil, brown the garlic, add the onion and sauté well.

3. Once the onion is well cooked, add the spices for the sauce, sauté for a few seconds and add the crushed tomato. Cook over medium heat for about 20 minutes or until it no longer tastes like raw tomato when you taste it. Adjust the salt and pepper.

4. Next, carefully place the kofkas (meatballs) in the sauce and cover the tagine. Let it cook over medium-low heat for about 20 minutes or until the meat is cooked (you know that this will always depend on the size of the kofkas).

5. Once the kofkas are done, remove the lid from the tagine and pour the eggs inside, leaving space between them. Cover the tagine again and cook until the egg whites are cooked, about 10 minutes.

6. Finally, sprinkle with chopped cilantro and serve.

This delicious dish is usually accompanied by couscous and pita bread. In fact, the tagine is placed in the centre of the table and everyone eats from it with pieces of pita bread.

The truth is that whatever you use it with, it's ideal for dipping bread. You're going to love it.