Best Kefta Tajine With Tomatoes And Eggs Recipes

Moroccan Meatballs -- Tagine Kefta image

Provided by Sackville

Categories Vegetable

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 15

6 -8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3 -4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3 -4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste

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.

Kefta Tajine (Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce) image

Provided by littleturtle

Categories Stew

Time 35m

Yield 35 meatballs, 4 serving(s)

Number Of Ingredients 19

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

Steps:

Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
Pour the eggs in in a stream over everything.
Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
Serve warm over couscous, sprinkled with cumin or black pepper if desired.