Tajine with lamb koftas and eggs

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

And if Loreto, author of Sabores de Colores, prepares the dish, the result ends up being as wonderful as what you see here. I lack words, so I'll leave you with the recipe for this Kofkas tajine. Get a pen... and don't forget the bread!

What we call a meatball is called kofka, but since I've traveled to the world of spices and the most aromatic cuisine I can't call them anything else. I've insisted on debuting my Le Creuset Tajine with this delicious recipe for lamb and egg kofkas, and it won't be for lack of recipes to prepare in the tajine, I can hardly decide. Something tells me that, just like with the wonderful smoker, with the tajine I'll establish an unconditional love.

So if, like me, you enjoy spices, lamb and meatballs you can't miss this delight that will scent your kitchen.

INGREDIENTS:

Kofkas:

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

Sauce:

• 400 gr crushed tomato
• 1 small onion, julienned
• 2 garlic cloves, chopped
• 1 cinnamon stick
• 1 teaspoon comido molido
• 1 pinch ground ginger
• 1/2 teaspoon sweet paprika
• Extra virgin olive oil
• Salt
• Pepper
• 3 eggs
• Chopped cilantro for garnish

PREPARATION:

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 tajine, pour in 3 tablespoons of oil, brown the garlic, add the onion and sweat it thoroughly.

3. Once the onion is well sweated 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. Adjust salt and pepper.

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

5. Once the kofkas are cooked remove the tajine lid and pour the eggs inside, leaving space between them. Cover the tajine again and cook until the whites are set, 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 tajine is placed in the center of the table and everyone eats from it with pieces of pita bread.

Honestly, whatever you serve it with it's ideal for dipping bread. You're going to love it.