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oh my, Rob, that sounds so delicious! I would substitute quinoa for the couscous, but that stew sounds phenomenal.

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• 1 Pound Ground lamb
  
• 2 Tablespoons Fresh parsley -- chopped
  
• 1 Tablespoon Fresh cilantro -- chopped
  
• 1/2 Teaspoon Ground cumin
  
• 1/2 Cup Onion -- finely chopped
  
• 1/4 Teaspoon Cayenne pepper
  
• 2 Tablespoons Olive oil -- for pan frying
  
• Salt to taste

• 2 Garlic cloves -- chopped
  
• 2 Medium Onions -- chopped fine
  
• 1 Green bell pepper -- chopped
  
• 1 Bunch Parsley - (small bunch) -- chopped
  
• 2 Pounds Tomatoes, red ripe -- chopped
  
• 1 Teaspoon Ground cumin
  
• 1 Teaspoon Freshly-ground black pepper -- or to taste
  
• 1/2 Teaspoon Ground cinnamon
  
• 2 Tablespoons Fresh lemon juice
  
• 1/4 Teaspoon Cayenne pepper
  
• 1 1/2 Teaspoons Salt -- or to taste

• 6 Eggs

1. Combine all the ingredients for the kefta and with wet hands form into 1-inch balls.
   
2. Heat a 6- to 8-quart stove-top casserole and add the olive oil.
   
3. Brown the meatballs in the oil, then remove, leaving the oil in the pot.
   
4. Set the meatballs aside, covered.
   
5. Add the garlic, onion and bell pepper to the reserved oil and sauté until the onion is clear.
   
6. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy.
   
7. Return the meatballs to the sauce and simmer uncovered 10 minutes more.
   
8. Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
   
9. Serve over couscous.