Mince twice or liquidise 2 lbs beef with:
4 oz beef fat
2 larges onions
2 cloves of garlic
1 sprig parsley
1 sprig coriander
Then add to this mince:
1 tbsp sweet pepper – paprika
1/2 tsp hot pepper (optional)
1 tsp cumin
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
Knead with the hands then leave to marinade for 30 min in a cool place. Then damp your hands and roll the mince between the palms into balls the size of a large billiard ball.
Place in a tagine or round, ovenproof dish:
2 oz butter
2 lbs tomatoes, peeled, depipped and diced
3 peppers, seeded and coarsely chopped
1 tbsp sweet pepper paprika
1/2 tsp cumin
1 sprig parsley, chopped
1/2 tsp cinnamon
1/2 glass water
Boil for 5 or 10 min before adding the meat balls which you then cook, uncovered, over gentle heat for a further 5 or 10 min. spread out the meat balls evenly in the tagine and break in 8 eggs around the edge of the dish. They will cook in just a few minutes.
