Another tagine dish with lamb Kefta (meatballs) with tomotoes, onion, cumin, and sharp Hungarian paprika. Served on garlic toast with a poached egg. Wow!!!! It was so farking good. Cooked for 2 hours at 250 in the covered "tagine". Lamb meatballs were browned in olive oil first.
Meatballs
1 T Panko bread crumbs
1 t cumin
1 t Hungarian paprika
Salt & Pepper to taste
Meatballs
1 T Panko bread crumbs
1 t cumin
1 t Hungarian paprika
Salt & Pepper to taste