About this recipe:One originally discovered this wonderful Moroccan delight, whilst staying with parchment makers in Marrakesh. The earthy spices of cumin and hot paprika come into their own with this dish and one is still transported to a time and a place in that far distant land even in one's dreaming. The recipe is quite simple, really, and all one needs is a heartful of soul.
Put the mince, cumin, paprika and chopped parsley in a mixing bowl, along with a good pinch of salt. Mulch the above-mentioned together with hands that are holy and clean until binded and entwined. Roll the mixture into bite sized balls, and then brown off in the olive oil.
After all the meatballs have been browned off, put to one side and in the same oil, fry off the onion and celery. Once soft and translucent add the garlic, tinned and fresh tomatoes, along with more paprika, ground cumin and salt. Bring to a gentle rolling simmer then transfer the elixir to a casserole, tagine or Tuscan oven.
Place the meatballs in the sauce and bake for 30 minutes.
After 20 minutes, crack 6 eggs over the meatballs, place back in the oven to cook for a further 10 minutes.
Sprinkle with more chopped parsley and feast ones socks off. So ends the recipe . . . Friar Beetroot