- 2lb minced lamb
- 5 eggs
- 1 can chopped tomatoes
- 1 tbs garlic salt
- 2 tbs Ras El Hanout
- 2 tps chili flakes
- 1 medium red onion
If you ever had to hang around a bus station in Tunisia or Morocco then you will almost certainly come across this dish... In fact these are the only places I have seen it.
This is unashamedly a dish that if you snooze, you loose - you stick this on the table in front of some hungry mates and some good sour dough bread......forget about it!!
All the ingredients you need.
Run a sharp knife through the onion and dice it as fine as you can.
Season the minced lamb with salt and pepper then in a big bowl combine it with 1 egg, 1 tbs Ras el Hanout, garlic salt, chili flakes and the diced onion.
Time to get messy and there ain't an alternative to this - just gets your mitts in the mince and literally squash everything together.
This is the single most important bit, pull out a piece of the kefta mix and fry it...this will be your one and only opportunity to get the seasoning and flavours right... Unless you like eating raw mince.
Now to make the keftas - pull a lump of the mix together in your hand and roll into a ball jut bigger than a golf ball - from 2lb lamb you should get about 9 balls.
In a wide frying pan simply brown the keftas all over - about 5-6 minutes will sort this.
If you want you can transfer the lamb to an oven proof serving dish or just leave them in the frying pan.
Add the chopped tomatoes, 1 tbs Ras El Hanout and season well.
Put the keftas into a pre-heated oven at 180c for about 15mins to cook the lamb through.
When the keftas are cooked through and the sauce has thickened, crack the remaining eggs right on top and back into the oven to finish the eggs to your own preference.
Enjoy quickly before your friends get their mitts on them....
This is a definitely a recipe you need to bang out as soon as possible, you'll never look back.