Directions:
- Combine all the ingredients for the kefta and form into 1 inch balls with wet hands.
- Heat the olive oil over medium-low in a large tagine or stove-top casserole dish.
- Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels.
- Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear.
- Add the remaining ingredients, except the eggs and kefta to the tagine. Cover and simmer over low heat for 30 minutes until the sauce begins to thicken.
- Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes.
- Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
- Serve hot from the tagine with thick bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.23 Kcal (2057 kJ) | ||
| Calories from fat | 340.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.87g | 58% | |
|---|---|---|---|
| Cholesterol | 246.44mg | 82% | |
| Sodium | 866.21mg | 36% | |
| Potassium | 618.35mg | 13% | |
| Total Carbs | 10.48g | 3% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 26.51g | 53% | |
| Vitamin C | 49.2mg | 82% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 17mg | 94% | |
| Calcium | 86.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 157.05 Kcal (658 kJ) | ||
| Calories from fat | 108.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 58% | |
|---|---|---|---|
| Cholesterol | 78.79mg | 82% | |
| Sodium | 276.93mg | 36% | |
| Potassium | 197.69mg | 13% | |
| Total Carbs | 3.35g | 3% | |
| Sugars | 1.52g | 19% | |
| Dietary Fiber | 0.78g | 10% | |
| Protein | 8.48g | 53% | |
| Vitamin C | 15.7mg | 82% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 5.4mg | 94% | |
| Calcium | 27.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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