1 tablespoon oil
1/2 onion, chopped
2-3 garlic cloves, crushed
2 teaspoons crushed fresh root ginger
2 teaspoons ras el handout spice mix (curry powder can be substituted)
400 g chopped tomatoes
salt and pepper
handful of chopped fresh parsley (coriander leaf leaves can be substantiated)
For the meatballs:
1/2 onion grated or chopped
400-500 g minced lamb
1 teaspoon ras el handout spice mix
1 egg

    1. First make the meatballs. Squeeze the grated onion to
      get rid of any excess moisture, then mix with the lamb
      ras el handout and egg yolk and season well. Lightly wet
      hands and shape the mixture into 12 meatballs, each abllutur
      the size of a ball.
      Heat the oil in a frying pan. Add the meatballs and cook
      for 5 minutes until starting to turn golden. Add the chopped
      onion and cook for 3 minutes until softened, then add the
      garlic and ginger and cook for a further minute. Stir in the
      ras el handout, then pour in the tomatoes. Season to taste
      and simmer for 12 minutes, topping up with a little water
      Make 4 holes in the mixture and crack an egg into each.
      Loosely cover the pan with foil and simmer for 5 minutes
      or until the egg whites are just cooked through. Serve
      scattered with the coriander.