Lamb and Beef Kefta Tagine with Saffron, Harissa and Cumin Salt

Method

1. Grate the kefta onion and squeeze out the juice. In a bowl, combine the beef, lamb, onion, 60% of the parsley and coriander, the dried mint, ras el hanout, part of the cumin, paprika and salt, and the pepper. Knead hard for 2 minutes; once the mixture is tacky enough to cling to your hand, it binds without egg or breadcrumbs.

   Add in this stepMinced beef 140 gMinced lamb 110 gOnion (for the kefta) 50 gFlat-leaf parsley, chopped 1¾ tbspCoriander leaves, chopped 1¾ tbspDried mint 1 tspRas el hanout 1 tspGround cumin 0.6 tspSweet paprika ¾ tspSalt ½ tspBlack pepper 1 pinch

2. With wet hands, roll it into small 2 cm balls, set them on a tray, cover and chill for 20 minutes. Cold, firm kefta won't break when seared.

3. Heat part of the olive oil in a 24 cm tagine or cast-iron pan over medium-high heat and sear the kefta for 4 min, rolling them so two or three sides brown; they don't need to be cooked through. Work in batches if crowded and set aside. This browning gives the sauce its depth.

   Add in this stepOlive oil 0.6 tbsp

   medium-high heat

4. Lower the heat to medium heat and add the rest of the oil and the butter. Cook the chopped onion, garlic and ground ginger for 5 min, scraping up the browned bits, until soft. Crumble the saffron between your fingers into a little warm water to soak.

   Add in this stepOlive oil 1.4 tbspButter 10 gOnion (for the sauce) 80 gGarlic cloves 3Ground ginger ½ tspSaffron threads 1 pinchWater 15 ml

   medium heat

5. Add the grated tomatoes, tomato paste, harissa, saffron water, cumin, the rest of the paprika, part of the salt and the remaining water. Simmer over medium-low heat for 14 min, until reduced by about a third and red oil glistens on the surface.

   Add in this stepRipe tomatoes 450 gTomato paste 1 tbspHarissa 1 tspGround cumin 0.6 tspSweet paprika 1¼ tspSalt ½ tspWater 85 ml

   medium-low heat

6. Return the kefta and their juices to the sauce, cover and cook over low heat for 12 min. They are done when the centre shows no pink or reads 71 °C.

   low heat

7. Make hollows in the sauce, crack in the eggs, cover and cook over low heat for 6 min, until the whites are set and the yolks still soft.

   Add in this stepEggs 2

   low heat

8. Mix the remaining cumin and salt into a Moroccan cumin salt and sprinkle a little over the eggs. Pile on the rest of the herbs and serve straight from the pan with warm bread.

   Add in this stepGround cumin ¼ tspSalt ¼ tspFlat-leaf parsley, chopped 1¼ tbspCoriander leaves, chopped 1¼ tbspMoroccan bread (khobz) or a baguette 1