Meatball & Egg Tagine With Cumin
Meatball & Egg Tagine With Cumin
Equipment
Ingrediënten
- 600 ml water
- 15 g butter
- 1 teaspoon salt
- ½ teaspoon cayenne powder
- 4 eggs
- 1½ teaspoons cumin seeds
- small bunch flat leaf parsley finely chopped, to garnish
- Meatballs
- 225 g lean minced lamb
- 1 onion finely chopped
- 1½ teaspoons dried mint
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ras el hanout
- sea salt and black pepper
Instructies
- Make the meatballs.
- Mix together all the ingredients in a bowl and season.
- Knead the mixture well, then roll cherry-sized pieces into firm balls.
- Pour the measurement water into the base of a tagine or a large, heavy-based saucepan and bring to the boil.
- Add the meatballs, a few at a time, reducing the heat to a gentle boil, and poach the meatballs for 10 minutes, turning occasionally, until cooked through.
- Remove with a slotted spoon and drain on kitchen paper.
- Pour about 125 ml of the cooking liquid into the base of a tagine or a large, heavy-based saucepan and bring to the boil.
- Stir in the butter, salt and cayenne, then add the poached meatballs.
- Make 4 wells, then break the eggs into the wells, cover and cook for 5–6 minutes, reducing the heat slightly, until the whites are just set but the yolks are still runny.
- Meanwhile, dry-fry the cumin seeds in a small, heavy-based frying pan over a medium heat for 1,5 minutes until they emit a nutty aroma.
- Tip into a spice grinder and grind over the eggs.
- Garnish with the parsley and serve immediately, with buttered toasted flatbreads, if liked.
Notes / Tips / Wine Advice:
For eggs with toasted cumin,
heat 1 tablespoon ghee in the base of a tagine or a large, heavy-based, frying pan over a medium heat, break in 6–8 eggs and sprinkle over a little paprika and salt. Cover and cook gently until the whites are firm. Meanwhile, dry-fry 1½ teaspoons cumin seeds as for Meatball & egg tagine with cumin. Place in a spice grinder and grind over the eggs. Serve with buttered toasted flatbreads.
