2tablespoonsred chili (red chilli in British English) - ground
3tablespoonscilantro (coriander)
1tablespoonolive oil
1pinchsalt
1pinchground black pepper
Instructions
n a bowl, mix the beef mince, 1 egg, 1/4 chopped onion, 1 crushed garlic clove, 1 tablespoon of cumin, 1 red chilli, 1 fresh coriander and 1 of Raz el hanout. Add salt and pepper and mix well.
Chop the rest of the onion, and brown it with some olive oil in a large pot. Add 1 tablespoon of Ras El Hanout, 1 of cumin and 1 of red chilli, stir well and the 2nd garlic clove.
Add the tomato puree and stir. Pour the peeled tomatoes, add some salt and pepper, stir and leave to simmer.
Peel the potatoes, cut them in half if they are small into 4 pieces if they are big. Add them to the tomatoes. Stir and add water to cover them. Stir, cover with the lid and leave to simmer for 20 minutes.
Make balls from the mince and add with the potatoes and 1 tablespoon of fresh coriander; leave to simmer for 15 minutes.
Add the 4 eggs, pouring them gently onto the dish. Cover and allow the tagine to simmer for another 10 minutes.
Serve with fresh coriander on the top and some bread.