November 22, 2017
Breakfast, Dinner, Lunch,
Main Dish, Lamb/Mutton, Dairy, Vegetables, Onions, Quick Meals, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Canned Tomatoes, Yogurt, Spicy more
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"From our weekday newspaper The West Australian. Times are estimated."
Heat a little oil in a heavy bottomed pan and gently saute the onion and garlic until tender and ten put half in a big bowl and add the mince, 25 grams yoghurt, 1 teaspoon harissa, the smoked paprika, 1 heaped tablespoon chopped coriander and salt and pepper to the bowl and mix well and then form into 4 or 5 meatballs.
Then cook on an oiled baking tray in a preheated 180C oven for 10 minutes.
Add saffron liquid, cumin and chilli to the pan, and briefly saute and then add the tomatoes and stock and mix well and cook until thicken and when ready, place the meatballs in the sauce and gently cook for 5 minutes or so and then add the remaining coriander and season with salt and pepper and arrange on a plate or bowl.
Fry the egg in olive oil and combine 2 tablespoon yoghurt with the remaining harissa.
Place egg on the plate (or bowl) and flick the yoghurt over the top and serve with any extra sauce and yoghurt on the side.
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