Go Back
–+ servings
Moroccan Kefta Tagine

Moroccan Kefta Tagine

Discover the rich flavors of Moroccan Kefta Tagine, a comforting dish with spiced meatballs and poached eggs. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g ground lamb or beef
  • 1 onion, grated
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp turmeric
  • 0.5 tsp cinnamon
  • 0.5 tsp ginger powder (optional)
  • 2 cloves garlic, grated

Equipment

  • Large skillet or tagine pot
  • Mixing bowl
  • Grater
  • Wooden spoon
  • Preparing tray

Method
 

  1. In a large bowl, mix all ingredients for the kefta. Form small meatballs and chill in the fridge.
  2. Heat olive oil in a pan or tagine pot over medium heat. Add diced onion and cook until golden brown.
  3. Add minced garlic and cook for an additional minute.
  4. In a small bowl, mix all dry spices and sprinkle into the pan, stirring well.
  5. Add tomato paste and cook for a minute to deepen flavor.
  6. Pour in grated tomatoes, fresh herbs, and water. Season with salt and simmer for 25-30 minutes.
  7. Gently add the meatballs into the simmering sauce, cover, and cook for 10-15 minutes.
  8. Make wells in the sauce and crack an egg into each well. Cover and let the eggs poach until the whites are set.
  9. Serve with crusty bread or couscous to soak up the rich sauce.

Nutrition

Calories: 550kcalCarbohydrates: 20gProtein: 35gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 15mgCalcium: 5mgIron: 15mg

Notes

You can substitute lamb with ground beef, turkey, or chicken. For a vegetarian version, consider using chickpeas or lentils. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Serve with crusty bread or couscous to soak up the rich sauce. Make sure to toast the spices before adding them to enhance their flavor!
Tried this recipe?Let us know how it was!