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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 pound ground lamb
2 tablespoon chopped parsley
1 tablespoon chopped fresh coriander
½ teaspoon ground cumin
½ onion, peeled and finely chopped
¼ teaspoon cayenne
salt to taste
2 tablespoon olive oil for pan frying
2 cloves garlic, peeled
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded and chopped
1 small bunch of parsley, chopped
2 pounds tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
2 tablespoon fresh lemon juice
¼ teaspoon cayenne
1 ½ teaspoon salt, or to taste
6 eggs
Combine all the ingredients for the ketfa and form into 1 inch balls with wet hands. 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 sauté until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cookeddown to a thick gravy.
Return the meatballs to the sauce and simmer uncovered 10 minutesmore. Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve at once directly with the pan.