Kefta Tagine Lamb Meatball And Egg Tagine Recipes

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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



Moroccan Meatballs -- Tagine Kefta image

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.

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

KEFTA TAGINE (LAMB MEATBALL AND EGG TAGINE) SAVEUR

This excellent recipe comes from Saveur Magazine and is so delicious and not difficult to prepare. I served it over steamed couscous.

Provided by mandabears

Categories     Lamb/Sheep

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16



Kefta Tagine (Lamb Meatball and Egg Tagine) Saveur image

Steps:

  • Place lamb, 1 tablespoon cumin, 1 tablespoon paprika, and salt and pepper in a bowl and mix until evenly combined.
  • Form mixture into 12 meatballs, about 1 ounce, and plate onto a plate.
  • Chill until ready to use.
  • Heat butter and oil in a 6 quart Dutch oven over medium-high heat.
  • Add garlic and onion and cook, stirring until soft about 5 minutes.
  • Add remaining cumin, paprika, chile pepper flakes,ginger, saffron and bay leaf.
  • Cook stirring until fragrant about 2 minutes.
  • Add tomatoes, and cook stirring until the tomatoes break down and sauce slightly reduced, about 10 minutes.
  • Add meatballs and cook covered until cooked through about 10 minutes.
  • Crack eggs over the top of the meatballs.
  • Arrange olives around eggs.
  • Cover and cook until whites of egg are cooked and yolks are still runny.
  • About 8 minutes.
  • Uncover and sprinkle with parsley before serving.

Nutrition Facts : Calories 643.9, Fat 52.6, SaturatedFat 21.8, Cholesterol 299.5, Sodium 556.8, Carbohydrate 16.7, Fiber 4.5, Sugar 6.9, Protein 28.4

1 lb ground lamb
1 1/2 tablespoons ground cumin, I used less
1 1/2 tablespoons paprika
kosher salt and freshly groulnd black pepper, to taste
4 tablespoons unsalted butter
2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, minced
1 teaspoon crushed red chile flakes
1/2 teaspoon ground ginger
1/2 teaspoon saffron, crushed
1 bay leaf
28 ounces whole peeled tomatoes with juice, drained, crushed by hand (I used 2 14 ounce cans of fire roasted diced tomatoes)
4 eggs
1/2 cup kalamata olive, unpitted
1/4 cup parsley, finely chopped

KEFTA TAGINE (LAMB MEATBALL AND EGG TAGINE)

Categories     Lamb     Braise     Casserole/Gratin

Yield 8

Number Of Ingredients 17



KEFTA TAGINE (LAMB MEATBALL AND EGG TAGINE) image

Steps:

  • INSTRUCTIONS 1. Place lamb, 1 tbsp. cumin, 1 tbsp. paprika, and salt and pepper in a bowl, and mix until evenly combined. Form mixture into 12 balls, about 1 oz. each, and place on a plate; chill kefta until ready to use. 2. Heat butter and oil in a 6-qt. Dutch oven over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add remaining cumin and paprika, chile flakes, ginger, saffron, and bay leaf, and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, and cook, stirring, until broken down and sauce is slightly reduced, about 10 minutes. Add kefta, and cook, covered, until cooked through, about 10 minutes. Crack eggs over the top, and arrange olives around eggs; cover, and continue cooking until whites are cooked and yolks are slightly runny, about 8 minutes. Uncover and sprinkle with parsley before serving.

INGREDIENTS
1 lb. ground lamb
1½ tbsp. ground cumin
1½ tbsp. paprika
Kosher salt and freshly ground black pepper, to taste
4 tbsp. unsalted butter
2 tbsp. olive oil
4 cloves garlic, minced
1 large yellow onion, minced
1 tsp. crushed red chile flakes
½ tsp. ground ginger
½ tsp. crushed saffron threads
1 bay leaf
1 (28-oz.) can whole peeled tomatoes in juice, drained, crushed by hand
4 eggs
½ cup unpitted kalamata olives
¼ cup finely chopped parsley

KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)

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.

Provided by littleturtle

Categories     Stew

Time 35m

Yield 35 meatballs, 4 serving(s)

Number Of Ingredients 19



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

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.

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

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