Kefta Tagine Lamb Meatball And Egg Tagine Recipes

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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



Lamb Kefta Tagine image

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

1 lb ground lamb
2 tablespoons parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
1/2 onion, grated
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon salt
2 tablespoons olive oil, for frying
2 garlic cloves, peeled & chopped
1 onion, peeled and finely chopped
1 green bell pepper, seeded and chopped
1 bunch fresh parsley, chopped
3 -4 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon salt (or to taste)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
4 eggs

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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