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.