Kefta tagine

Name: Kefta tagine
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings

Posted: 01/10/2024Updated: 01/10/2024

A Morrocan dish where lamb meatballs are simmered in a rich tomato sauce infused with herbs and spices.

Often served with crusty bread like Moroccan Khobz to soak up all those flavours or couscous.

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Preparation: 15 minutesCooking: 45 minutes

Ingredients

Adjust servingsServings

Kefta

500 grams Minced lamb 20%
1 small Brown onion
1 handful Fresh parsley
1 handful Fresh coriander
3 cloves Garlic
1 tablespoon Paprika
1 tablespoon Cumin
2 teaspoons Cinnamon pwoder
1 tablespoon Salt
1 tablespoon Ground black pepper
1 tablespoon Olive oil

Tagine

5 medium Tomatoes
1 small Brown onion
3 cloves Garlic
1 handful Fresh parsley
handful Fresh coriander
1 tablespoon Tomato purée
1 tablespoon Ground cumin
1 tablespoon Paprika
2 teaspoons Cinnamon powder
2 teaspoons Salt
2 teaspoons Ground black pepper
2 tablespoons Olive oil

Instructions

Kefta

In a large bowl, mix the minced lamb with the grated onion (remove excess water), chopped parsley and coriander, grated garlic, cumin, paprika, cinnamon, black pepper, salt and olive oil.
Knead the mixture thoroughly with your hands until well combined. Shape the mixture into small meatballs, about the size of a walnut.

Tagine

Heat the olive oil in a tagine or large skillet over medium heat. Add the chopped onion and sauté until softened and aromatic, about 10 minutes. Add the minced garlic along with the tomato purée and cook for another minute.
Stir in the grated tomatoes, cumin, paprika, cinnamon powder, black pepper, and salt. Allow the sauce to simmer for 10-15 minutes until it thickens slightly. Sprinkle chopped fresh parsley and coriander and stir.
Place the meatballs into the simmering tomato sauce, ensuring they're submerged. Cover and cook for about 20 minutes, turning the meatballs halfway through for even cooking.
Serve hot, accompanied by your choice of sides. Garnish with a little chopped fresh parsley and coriander.

My notes

Cooking tips

Remove water from grated onion: The prevents the kefta becoming too wet and falling apart. It can also dilute the flavour and cause seasoning to escape with the water when cooked.
Don’t overwork the kefta: When mixing the ground meat with spices and herbs, avoid over-kneading as this can make the meatballs tough. Combine until just mixed.
Small meatballs: A small walnut-sized portion is ideal for tenderness and even cooking.
Low and slow cooking: If you’re using a traditional tagine (ceramic cooking vessel), it’s important to cook on low heat to prevent cracking. Use a diffuser or slow heat to cook evenly.
Adjust the tagine sauce: If the sauce becomes too thick during cooking, add a splash of water to keep it from drying out. If it's too thin, allow it to simmer uncovered to reduce and thicken.

Alternative ingredients

Traditionally, eggs can also be added. Make small wells in the sauce and crack the eggs directly into the tagine during the last 5 minutes of cooking. Cover and let the eggs poach until the whites are set, but the yolks remain slightly runny.
Smoked paprika can be used in place of paprika if necessary.
Minced beef can also be used instead of minced lamb, or a combination of both can be used.
While ginger isn't traditional in kefta tagine, you can add a pinch of ground ginger to the meatballs or tagine sauce for an additional depth of flavour.
You can use canned tomatoes instead of fresh tomatoes but remember to add a pinch of sugar to balance their bitterness.

Storage instructions

Allow the kefta tagine to cool completely before storing.

Refrigeration: Transfer it to an airtight container and store in the refrigerator for up to 3-4 days.
Freezing: Place the cooled dish in freezer-safe containers or resealable freezer bags. Ensure the sauce and meatballs are covered to prevent freezer burn. It freezes well for up to 3 months.

Re-heating instructions

If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting. Re-heat just until the meatballs and sauce are warmed through to maintain the tenderness of the kefta.

Stove: For the best texture and flavour, reheat on the stovetop. Re-heat over medium-low heat. Stir occasionally, adding a little water if the sauce has thickened too much. Heat until the meatballs are warmed through.
Microwave: For a quicker option, re-heat in the microwave until piping hot. Add a bit of water if needed to keep the sauce from drying out.

Nutrition and dietary facts

Dairy-free

Per serving:Calories: 321kcal (14%), Protein: 22.5g (38%), Fat: 15g (19%), Saturated fat: 5g (33%), Carbohydrates: 19.6g (7%), Sugars: 5.3g (21%), Fibre: 3g (10%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.