*  Exported from  MasterCook  *

                              KEFTA TANGINE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Moroccan                         Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === The Kefta ===
   1       lb           Ground lamb
   2       tb           Chopped fresh parsley
   1       tb           Chopped fresh coriander
     1/2   ts           Ground cumin
     1/2   c            Onion -- finely chopped
     1/4   ts           Cayenne pepper
   2       tb           Olive oil -- for pan frying
                        Salt -- to taste
                        === The Sauce ===
   2                    Garlic cloves -- chopped
   2       md           Onions -- chopped fine
   1                    Green bell pepper -- chopped
   1       bn           Parsley, small bunch -- chop
   2       lb           Tomatoes, ripe -- chopped
   1       t            Ground cumin
   1       t            Freshly ground -
                        Pepper -- or to taste
     1/2   ts           Ground cinnamon
   2       tb           Fresh lemon juice
     1/4   ts           Cayenne pepper
   1 1/2   ts           Salt -- or to taste
                        === The Garnish ===
   6                    Eggs

     Combine all the ingredients for the kefta and with
  wet hands form into 1-inch balls.
     Heat a 6- to 8-quart stove-top casserole and add
  the olive oil.  Brown the meatballs in the oil, then
  remove, leaving the oil in the pot.  Set the meatballs
  aside, covered.
     Add the garlic, onion and bell pepper to the
  reserved oil and saute until the onion is clear.  Add
  the remaining ingredients for the sauce and simmer,
  covered, 30 minutes until the sauce has cooked down to
  a thick gravy.
     Return the meatballs to the sauce and simmer
  uncovered 10 minutes more.
     Carefully break the eggs into the sauce and poach
  for a few minutes (don't overcook the eggs).
     Serve at once directly from the pan.
  
    Comments:  "Tangine" simply refers to a fine stew
  spiced with the flavors of Morocco.  Since one is to
  eat it with the fingers these meatballs are convenient
  -- and the sauce is great with couscous.
  
     Recipe Source: THE FRUGAL GOURMET by Jeff Smith
  From the 05/06/1992 issue - The Springfield Union-News
  
    Formatted for MasterCook II by:  Joe Comiskey
  {*Prodigy Service ID # JPMD44A}  on 07/12/1994
  
  Re-formatted to Meal Master by:  Nancy Filbert
  {*Prodigy ID# LRCE87A} Oct. 1995
 


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