**Kefta Tagine: A Moroccan Delight of Lamb Meatballs and Eggs**
Transport your taste buds to the vibrant streets of Morocco with Kefta Tagine, a traditional North African dish that combines succulent lamb meatballs, soft-cooked eggs, and an aromatic tomato-based sauce. This hearty and flavorful tagine is a staple in Moroccan cuisine, enjoyed by locals and visitors alike. Our collection of kefta tagine recipes offers a diverse range of flavors and cooking methods, ensuring that there's a perfect recipe for every palate and skill level. From the classic Kefta Tagine with preserved lemons and olives to the innovative Kefta Tagine with Sweet Potatoes and Apricots, these recipes showcase the versatility and richness of Moroccan cuisine. So, gather your ingredients, fire up your stove, and embark on a culinary adventure that will leave you craving for more.
LAMB KEFTA TAGINE
This is a very popular dish in Morocco. It can be bought from vendors on the street. Serve with Recipe #260654 to scoop up meat and sauce, no utensils required.
Provided by FDADELKARIM
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine all the ingredients for the kefta and form into 1 inch balls with wet hands.
- Heat the olive oil over medium-low in a large tagine or stove-top casserole dish.
- Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels.
- Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear.
- Add the remaining ingredients, except the eggs and kefta to the tagine. Cover and simmer over low heat for 30 minutes until the sauce begins to thicken.
- Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes.
- Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
- Serve hot from the tagine with thick bread.
Nutrition Facts : Calories 514, Fat 39.1, SaturatedFat 14.2, Cholesterol 294.3, Sodium 888.2, Carbohydrate 13.6, Fiber 3.7, Sugar 5.8, Protein 27.8
MEATBALL-TOMATO-AND-EGG TAGINE - (KEFTA MKAOUARA)
The meat, eggs, and sauce should be served together in a shallow pan such as a tagine, cazuela, or iron skillet. From "Couscous and Other Good Food from Morocco" by Paula Wolfert.
Provided by lazyme
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper.
- Wet your hands and form the mixture into 1-inch balls.
- Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat.
- Saute the meatballs in the oil until well browned on all sides.
- Remove the meatballs from the pan to a dish.
- To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper.
- Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
- Add the meatballs back to sauce and simmer for 10 minutes.
- Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set.
- Serve at once, directly from the pan with chunks of dense, crusty bread.
Nutrition Facts : Calories 369.6, Fat 27, SaturatedFat 9.8, Cholesterol 219, Sodium 119.7, Carbohydrate 12, Fiber 3.1, Sugar 6.3, Protein 20.2
MOROCCAN MEATBALLS -- TAGINE KEFTA
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
- Place the meatballs in the sauce.
- Do not stir but just let them sit on top of the sauce.
- Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
- Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
- If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
- To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
MEATBALL-TOMATO-AND-EGG TAGINE - (KEFTA MKAOUARA)
The meat, eggs, and sauce should be served together in a shallow pan such as a tagine, cazuela, or iron skillet. From "Couscous and Other Good Food from Morocco" by Paula Wolfert.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 1h20m
Number Of Ingredients 18
Steps:
- 1. Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper. Wet your hands and form the mixture into 1-inch balls.
- 2. Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat. Sauté the meatballs in the oil until well browned on all sides. Remove the meatballs from the pan to a dish.
- 3. To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper. Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
- 4. Add the meatballs back to sauce and simmer for 10 minutes. Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set. Serve at once, directly from the pan with chunks of dense, crusty bread.
Tips:
- Select high-quality ingredients: Use fresh, flavorful ingredients to ensure the best taste. Choose good quality lamb, ripe tomatoes, and fresh herbs.
- Brown the meatballs thoroughly: Browning the meatballs before adding them to the tagine helps to develop their flavor and prevent them from falling apart.
- Use a variety of spices: The combination of spices in this recipe creates a complex and flavorful dish. Don't be afraid to adjust the spices to your own taste.
- Simmer the tagine until the meat is tender: The meatballs should be cooked through and the sauce should be thick and flavorful. This usually takes about 30-45 minutes.
- Serve with traditional accompaniments: Kefta tagine is traditionally served with couscous, bread, or rice. It can also be served with a side of yogurt or harissa.
Conclusion:
Kefta tagine is a delicious and flavorful Moroccan dish that is perfect for a special occasion or a weeknight meal. With its tender meatballs, savory sauce, and variety of spices, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give kefta tagine a try. You won't be disappointed!
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