Kefta Tagine Lamb Meatball And Egg Tagine Saveur Recipes
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
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
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
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
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