Best Kefta Tagine Lamb Meatball And Egg Tagine Recipes
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.
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
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