Kefta Tagine
Spiced Moroccan meatballs simmered in a rich tomato sauce with eggs and warm spices. A traditional North African comfort dish served with bread or couscous.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
In a bowl, combine ground lamb, cilantro, parsley, minced onion, cumin, coriander, paprika, salt, and pepper. Mix gently with your hands until just combined.
Step 2
Roll the mixture into 12–16 meatballs about 1.5 inches in diameter.
Step 3
Heat olive oil in a large tagine or heavy-bottomed skillet over medium-high heat. Brown the meatballs on all sides (about 5–7 minutes total), working in batches if needed. Set aside.
Step 4
In the same pan, sauté sliced onion until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
Step 5
Stir in crushed tomatoes, cumin, ginger, cinnamon stick, and broth. Bring to a simmer and season with salt and pepper.
Step 6
Return meatballs to the pan, nestling them into the sauce. Reduce heat to medium-low and simmer for 12–15 minutes until the sauce thickens slightly.
Step 7
Make 4 small wells in the sauce and crack an egg into each well. Cover and cook for 3–5 minutes until eggs reach desired doneness.
Step 8
Remove cinnamon stick. Garnish with fresh cilantro and serve warm with bread or couscous.
Tools you’ll need
- large tagine or 12-inch heavy-bottomed skillet
- mixing bowl
- spoon
- meat thermometer (optional)
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