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  • Kefta Tagine

    1 vote
    Kefta Tagine
    Prep time:
    Cook time:
    Servings: 4
    by Tandy Sinclair
    1042 recipes
    		 >
    this recipe is from cooking Maroccan

    Ingredients

    • 700g minced lamb
    • 1 small onion finely chopped
    • 2 cloves garlic finely chopped
    • 2 tablespoons flat leaf parsley finely chopped
    • 2 tablespoons coriander finely chopped
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground ginger
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • salt and pepper
    • 2 tablespoons oil
    • for the sauce:
    • 2 tablespoons olive oil
    • 1 onion finely chopped
    • 2 cloves garlic finely chopped
    • 2 teaspoons ground cumin
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon paprika
    • 800g chopped tomatoes
    • 2 teaspoons harissa
    • 4 tablespoons coriander chopped
    • 4 eggs

    Directions

    1. put the lamb, onion, garlic, herbs and spices in a bowl and mix well
    2. season with salt and pepper
    3. roll tablespoons of the mixture into balls
    4. heat the oil in a tagine over medium to high heat
    5. add the meatballs in batches and cook, turning occasionally, for 8 - 10 minutes or until browned all over
    6. remove the meatballs and set aside in a bowl
    7. wipe the tagine with paper towels
    8. to make the sauce heat the olive oil in the tagine, add the onion and cook over medium heat for 5 minutes or until the onion is soft
    9. add the garlic, cumin, cinnamon, and paprika and cook for 1 minute, or until fragrant
    10. stir in the tomato and harissa and bring to the boil
    11. reduce the heat and simmer for 20 minutes
    12. add the meatballs, cover and simmer for 10 minutes or until cooked
    13. stir in the coriander, then carefully break the eggs into the simmering tagine and cook until just set
    14. season and serve with crusty bread to mop up the juices

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