Pre heat the oven to 190C.
Make meatballs using 1/2 cup of bread crumbs soaked in 1/2 cup of milk.
Mix with 1kg of minced lamb
1 teaspoon of the following spices and herbs...
cumin, paprika, chilli powder, chopped parsley and coriander.
Mix together then shape them into meat balls.
Over a gentle heat, place the meatballs into the tajine (or use a frying pan) to brown and seal the meat and then remove.
For the sauce, add some olive oil, and one cup of chermoula paste to the tajine. Fry for a few minutes then add 2 tins of tomatoes. Cook for 20 minutes until you have a rich sauce. Add the meatballs to sauce around the outside edge of the tagine. crack an egg into the middle to poach in the sauce. Place the lid on the tajine and into the oven for 10-15 minutes.
Serve with fluffy cous cous.
