Kefta Tagine
Servings
4
servingsTotal time
1
hour25
minutesIngredients
1 Tbsp oil
1/2 yellow onion, finely diced
4 garlic cloves minced
2 tbsp tomato paste
4 large tomatoes, grated
2 tsp smoked paprika
2 tsp cumin
1 tsp salt
1 tsp turmeric
1 tsp coriander
4 eggs
chopped cilantro and parsley, for garnish
- Meatballs
1 lb ground lamb
2 tbsp cilantro, chopped
2 tbsp parsley, chopped
1/2 yellow onion, grated
1 garlic clove, minced
1 tsp salt
1 tsp smoked paprika
1 tsp cumin
1 tsp coriander
1/2 tsp black pepper
1/2 tsp turmeric
Directions
- In a large bowl, combine the meatball ingredients. Scoop out about 2 tablespoons of the mixture and roll into balls. Repeat to make about 15 meatballs.
- Heat oil in a large pan over medium/medium-low heat. Cook the onions until softened, about 6-8 minutes.
- Stir in the garlic and tomato paste and cook until fragrant.
- Add in the grated tomatoes and spices, stirring to combine. Bring to a simmer, then cover and cook for 20 minutes.
- Add in the meatballs, cover again, and cook for 30 minutes, or until the meatballs are fully cooked through.
- Make small wells in the sauce, and crack 4 eggs directly into the pan. Cover and cook for 6-8 minutes, or until the eggs are set to your liking.
- Garnish with freshly chopped cilantro and parsley, then serve