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–+ servings
Moroccan Kefta Tagine

Moroccan Kefta Tagine

Transport your taste buds to Morocco with this flavorful Moroccan Kefta Tagine recipe. Easy to make and 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: 320
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
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp ginger powder (optional)
  • 2 cloves garlic, grated
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp black pepper
  • ¼ tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cayenne pepper
  • 1 tbsp tomato paste
  • 1 cup grated tomatoes
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh cilantro, chopped
  • ½ cup water
  • 3-4 eggs (optional)

Equipment

  • Large mixing bowl
  • Deep skillet or tagine pot
  • Wooden spoon or spatula
  • Grater for onions, garlic, and tomatoes
  • Measuring cups

Method
 

  1. In a large bowl, combine all the ingredients for the kefta and mix gently. Form small round balls and chill in the fridge.
  2. Heat olive oil in a deep skillet or tagine pot over medium-high heat, add diced onion, and sauté until golden brown.
  3. Stir in minced garlic and cook for another minute.
  4. In a small bowl, whisk together the spices and sprinkle into the pan with the onions. Cook for a minute.
  5. Stir in tomato paste and grated tomatoes, simmer briefly before adding water, parsley, and cilantro. Season with salt and let the sauce simmer.
  6. Nestle the chilled meatballs into the sauce, cover, and cook for 10–15 minutes, turning halfway through. If using, crack eggs into wells in the sauce and cover again until eggs are set.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 160mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Make sure to chill the meatballs to prevent them from falling apart during cooking.
Adjust the seasoning of the sauce to taste as it simmers.
This dish can be served with crusty bread, fluffy couscous, or a simple salad.
Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.
Tried this recipe?Let us know how it was!