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–+ servings
Moroccan Kefta Tagine

Moroccan Kefta Tagine

Discover the rich flavors of Moroccan Kefta Tagine, a comforting dish with spiced meatballs and creamy eggs. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g Ground Lamb or Beef
  • 1 Grated Onion
  • 2 tbsp Fresh Parsley, Chopped
  • 2 tbsp Fresh Cilantro, Chopped
  • 1 tsp Paprika
  • ½ tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ½ tsp Turmeric
  • ½ tsp Cinnamon
  • ½ tsp Ground Ginger (Optional)
  • 2 cloves Garlic, Grated
  • 2 tbsp Olive Oil
  • 1 large Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 tsp Paprika
  • ½ tsp Turmeric
  • ½ tsp Cinnamon
  • ½ tsp Black Pepper
  • ½ tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Ground Ginger (Optional)
  • ½ tsp Cayenne Pepper
  • 1 tbsp Tomato Paste
  • 1 cup Grated Tomatoes
  • ½ cup Water
  • 3-4 eggs Eggs (Optional but Recommended)

Equipment

  • Large Skillet or Tagine Pot
  • Wooden Spoon or Spatula
  • Grater for Onions and Tomatoes
  • Measuring Spoons
  • Chopping Board

Method
 

  1. In a large bowl, mix all the ingredients for the kefta and shape into small balls; chill in the fridge while you prep the sauce.
  2. Heat olive oil in a large skillet or tagine pot over medium-high heat, sauté diced onion until golden brown, then add minced garlic for another minute.
  3. In a small bowl, mix spices (paprika, turmeric, cinnamon, black pepper, cumin, coriander, cayenne, and ginger); sprinkle into skillet and stir with onions.
  4. Add tomato paste and cook for a minute, then pour in grated tomatoes, chopped parsley, cilantro, and water; bring to a simmer.
  5. Gently place chilled kefta balls into the sauce, cover, and cook for 10-15 minutes, turning halfway through.
  6. Create small wells in the sauce, crack an egg into each, cover, and cook until egg whites are set but yolks remain runny.
  7. Garnish with extra parsley or cilantro and serve hot with bread or couscous.

Nutrition

Calories: 380kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Feel free to use ground beef instead of lamb, or lentils/chickpeas for a vegetarian option. Chilling the kefta helps maintain shape during cooking. Leftovers taste even better the next day; store in an airtight container in the fridge for up to 3 days. For freezing, omit the eggs and keep the kefta and sauce separate; they can be frozen for up to 3 months.
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