Kefta Tajine (Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Classic Moroccan Tagine. A tagine is a subtly flavored stew, served over couscous or rice. This one makes a nice dinner served with salad and fresh bread. Ingredients:
1 lb ground lamb or 1 lb ground beef |
1/2 onion, grated |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon sweet hungarian paprika |
2 sprigs fresh coriander, finely chopped |
2 sprigs flat leaf parsley, finely chopped |
2 tablespoons olive oil |
1/2 onion, grated |
1/2 teaspoon salt |
1/2 teaspoon sweet hungarian paprika |
1/8 teaspoon ground ginger |
1/4 teaspoon turmeric |
1/2 teaspoon cayenne pepper |
3 tablespoons tomato paste |
1 cup lamb stock or 1 cup beef stock |
2 cups squash or 2 cups potatoes, peeled & cut into large chunks |
1/2 cup peas |
3 eggs, beaten |
Directions:
1. Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4 -1 in diameter; set aside.
2. In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
3. Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
4. Pour the eggs in in a stream over everything.
5. Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
6. Serve warm over couscous, sprinkled with cumin or black pepper if desired.
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