Kefta Tagine Lamb Meatball And Egg Tagine Recipes

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LAMB KEFTA TAGINE



Lamb Kefta Tagine image

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

1 lb ground lamb
2 tablespoons parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
1/2 onion, grated
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon salt
2 tablespoons olive oil, for frying
2 garlic cloves, peeled & chopped
1 onion, peeled and finely chopped
1 green bell pepper, seeded and chopped
1 bunch fresh parsley, chopped
3 -4 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon salt (or to taste)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
4 eggs

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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