Bus Station Kefta with Egg and Tomato

Ingredients

• lamb
• onion
• breadcrumbs
• eggs
• ground cinnamon
• parsley
• olive oil
• butter
• italian tomatoes
• sugar
• ras el hanout spice mix
• coriander

Preparation

1. 1in a bowl knead the minced lamb with the onion , breadcrumbs , 1 egg , cinnamon , parsley and salt and pepper to taste , until well mixed
2. 2lift the mixture into your hand and slap it down into the bowl several times
3. 3take a small amount of mixture and shape it into a small ball about the size of a walnut , repeat with the remaining mixture to make about 12 balls
4. 4heat the olive oil with the butter in a large heavy fry pan and fry meat balls until nicely browned , turning occasionally so they cook evenly
5. 5stir in the tomatoes , sugar , ras el hanout and most of the coriander
6. 6bring to the boil , cook for a few mins to reduce the sauce and roll the balls in the sauce
7. 7season to taste with salt and pepper
8. 8make room for the remaining eggs in the pan and crack them into spaces between the meatballs
9. 9cover the pan , reduce the heat and cook for about 3 mins or until the eggs are just set
10. 10sprinkle with the remaining coriander and serve in the pan