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Tagine Kefta
Moroccan Meatball Tagine
A comforting Moroccan classic featuring spiced lamb meatballs (kefta) simmered in a rich tomato sauce, with eggs gently poached on top. Perfect for sharing and scooping up with crusty bread.
đ§ Ingredienser
- 500 g Ground lamb(85/15 lean-to-fat ratio is ideal for flavor and moisture)
- 1 Yellow onion(medium, finely grated or minced)
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1/2 cup Fresh cilantro(finely chopped, divided)
- 1/4 cup Fresh parsley(finely chopped (optional, adds freshness))
- 2 cloves Garlic(minced)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
- 1 can (28 oz / 800g) Canned crushed tomatoes
- 2 tbsp Olive oil
- 4 Eggs(large)
- for serving Crusty bread(such as baguette or ciabatta)
đšâđł Instruktioner
- 1
Prepare the Kefta: In a medium bowl, combine the ground lamb, grated onion, cumin, smoked paprika, half of the chopped cilantro (reserve the other half for garnish), optional chopped parsley, minced garlic, salt, and black pepper. Gently mix with your hands until just combined; avoid overmixing, which can make the meatballs tough. Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter.
â±ïž 20 minutes - 2
Start the Sauce: Heat the olive oil in a tagine base or a large, heavy-bottomed skillet (oven-safe if finishing in the oven) over medium heat. Add the crushed tomatoes, remaining cumin, and remaining paprika. Stir well and bring to a gentle simmer. Let the sauce bubble gently for about 5 minutes to allow the flavors to meld.
â±ïž 10 minutes - 3
Cook the Kefta: Carefully nestle the prepared meatballs into the simmering tomato sauce, ensuring they are mostly submerged. Cover the tagine or skillet with its lid. Reduce the heat to low and let it simmer gently for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. If using an oven, you can transfer the covered tagine/skillet to a preheated oven at 180°C (350°F) for the same duration.
â±ïž 25 minutes - 4
Add the Eggs and Finish: Once the meatballs are cooked, use a spoon to create four small wells in the sauce. Carefully crack one egg into each well. Re-cover the tagine or skillet and continue to cook for another 5-7 minutes, or until the egg whites are set but the yolks are still runny, as desired. If you prefer firmer yolks, cook for a minute or two longer.
â±ïž 7 minutes - 5
Garnish and Serve: Remove the tagine from the heat. Sprinkle the remaining fresh cilantro over the top. Serve immediately, directly from the tagine or skillet, with plenty of crusty bread for dipping into the rich sauce and runny yolks.
â±ïž 2 minutes
đĄ Proffstips
- âUsing a traditional tagine pot will enhance the cooking experience and presentation, but a Dutch oven or heavy skillet works well.
- âThe ideal consistency for the eggs is runny yolks to create a luscious sauce when broken.
- âDon't skip the crusty bread; it's essential for soaking up the delicious tomato sauce and egg yolk.
- âFor a spicier kick, add a teaspoon of harissa paste to the tomato sauce in Step 2.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Omit the eggs for a simpler kefta and tomato stew.
- Add a teaspoon of harissa paste to the tomato sauce for a spicy version.
- Substitute half the lamb with ground beef for a different flavor profile.