Stuffed Kufta

• 3 tablespoons olive oil
• 4 onions, thinly sliced
• 1 large tomatoes, peeled and sliced
• 1 teaspoon ras el hanout spice mix
• 1 pinch saffron, about 10 threads
• 5 whole cloves
• 2 cups water
• 1 (250 g) can tomato sauce
• 1 teaspoon salt
• 1 cup raisins
• 1 tablespoon honey
• the meatballs
• 450 g ground lamb
• 1 onion, grated
• 12 cup dried breadcrumbs
• 1 egg, beaten
• 1 teaspoon ras el hanout spice mix
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 2 hard-boiled eggs, cut into wedges

1. The Sauce: Heat the oil in a large pan over medium-high heat.
2. Add the onions, and cook until well softened-about 15 minutes stirring often.
3. Add the tomato, Ras el Hanout spice, saffron and cloves.
4. Stir and cook for about 3 minutes.
5. Add the water, tomato sauce, salt, raisins and honey.
6. Bring to the boil over high heat, then reduce the heat and simmer for 15-20 minutes.
7. Place the kufta in the sauce, leaving the heat on a simmer.
8. Cook WITHOUT STIRRING, covered, for 10 minute or until the meat is cooked.
9. Meatballs: Mix together all ingredients (except eggs) kneading well.
10. Take walnut-sized portions of mix and spread them in your hand to form a disc.
11. Place an egg wedge in the middle of the disc and gather the meat up around the egg, to make meatballs stuffed with egg.
12. Place the stuffed meatballs on a platter, and allow to rest in the fridge for 10 minutes.
13. Serve with plain steamed rice.

olive oil, onions, tomatoes, hanout spice mix, saffron, cloves, water, tomato sauce, salt, raisins, honey, meatballs, ground lamb, onion, breadcrumbs, egg, hanout spice mix, salt, ground black pepper, eggs

Taken from www.food.com/recipe/stuffed-kufta-80986 (may not work)