Kefta Tagine Lamb Meatball And Egg Tagine Recipes

MOROCCAN KEFTA TAGINE

Steps:

• Gather the ingredients.
• Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them .
• Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
• Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
• Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
• Gather the ingredients.
• Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
• Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries-about 3/4-inch in diameter.
• Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water-1/4 cup is usually sufficient-and cover.
• Cook for about 30 to 40 minutes, or until the sauce is thick.
• Add the eggs to the tagine without breaking the yolks.
• Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
• If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.

KEFTA TAGINE (LAMB MEATBALL AND EGG TAGINE) SAVEUR

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.

LAMB KEFTA TAGINE

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.