Claudia Roden’s Kefta Tagine

If you want to have a total alternative feast, Claudia Roden also suggested this dish, which can be either a first course, or a main course served after the stuffed peppers. The recipe is Moroccan, and is simply small spicy meatballs, usually made of lamb, simmered in an equally spicy tomato sauce, with eggs broken over them and cooked in the liquid and the steam.