Kefta Tajine (Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce)

• 1 lb ground lamb or 1 lb ground beef
• 12 onion, grated
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 teaspoon sweet Hungarian paprika
• 2 sprigs fresh coriander, finely chopped
• 2 sprigs flat leaf parsley, finely chopped
• 2 tablespoons olive oil
• 12 onion, grated
• 12 teaspoon salt
• 12 teaspoon sweet Hungarian paprika
• 18 teaspoon ground ginger
• 14 teaspoon turmeric
• 12 teaspoon cayenne pepper
• 3 tablespoons tomato paste
• 1 cup lamb stock or 1 cup beef stock
• 2 cups squash or 2 cups potatoes, peeled & cut into large chunks
• 12 cup peas
• 3 eggs, beaten

1. Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
2. In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
3. Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
4. Pour the eggs in in a stream over everything.
5. Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
6. Serve warm over couscous, sprinkled with cumin or black pepper if desired.

ground lamb, onion, salt, pepper, sweet hungarian paprika, fresh coriander, parsley, olive oil, onion, salt, sweet hungarian paprika, ground ginger, turmeric, cayenne pepper, tomato paste, lamb stock, potatoes, peas, eggs

Taken from www.food.com/recipe/kefta-tajine-moroccan-spiced-meatballs-w-eggs-in-tomato-sauce-117713 (may not work)