Monday, 3 September 2012

Kefta (Meatball) Tagine

Kefta (Meatball) Tagine

The first time I tasted this dish was on my honeymoon in Paris. While my husband had eaten Moroccan food before, and kept telling me to try the kefta dish, I had not had the pleasure of savouring this heartwarming dish.

Topped with bubbling eggs, eat his dish with bread or fluffy couscous while taking in the wonderful aromas and colours on your plate.

For the Meatballs 
500g Ground Lamb or Beef
1 Onion, finely chopped
2 Garlic cloves, minced
1/2 tsp Ground Ginger
1 tsp Cayenne Pepper
1 tsp Ground Cumin
1 tsp Paprika
2 tbsp finely chopped Coriander
1 tbsp finely chopped Parsley
1 Egg
Salt and Pepper to taste

For the Sauce
2 tbsp Olive oil
1 Onion
3 Garlic cloves, minced
2 tsp Ground Cumin
1/2 tsp Ground Cinnamon
1 tsp Paprika
1/2 tsp Chilli Powder
2 tsp Harissa (optional)
1 x 400g tin chopped Tomatoes
3 tbsp chopped Coriander
4 Eggs (optional)
Salt and Pepper to taste

Combine Lamb/ Beef, Onion, Garlic, spices herbs, Egg, Salt and Pepper and mix together. Take handfuls of the mixture and roll into meatballs.

Heat a little olive oil in a pan and cook the meatballs in batches for around 10 to 12 mins over a medium heat. Be careful not to break the meatballs, turning them occasionaly. Once the meatballs have browned, set them aside on a plate.

For the sauce, heat 2 tbsp olive oil in the same pan. Add the onion and garlic and cook until onions have caramelised. Add spices and cook for 5 mins or until fragrant. Add tin tomatoes and stir in harissa.  Once the sauce has come to boil, reduce the heat and simmer for 10-15 mins. Carefully place meatballs into the sauce and cook for another 10 mins. Transfer the dish in to a Tagine pot and stir in coriander. Break eggs into tagine and cook, without lid on, in preheated oven at  around 220 degrees until eggs are just set.

(If you do not have a tagine pot then break eggs into pan on top of the meatballs and cook with lid on until eggs have set)

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