Kefta Tajine (Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce)
photo by Um Safia
- Ready In:
- 35mins
- Ingredients:
- 19
- Yields:
-
35 meatballs
- Serves:
- 4
ingredients
-
Meatballs
- 453.59 g ground lamb or 453.59 g ground beef
- 1 onion, grated
- 2.46 ml salt
- 1.23 ml pepper
- 2.46 ml sweet Hungarian paprika
- 2 sprig fresh coriander, finely chopped
- 2 sprig flat leaf parsley, finely chopped
-
Sauce
- 29.58 ml olive oil
- 1 onion, grated
- 2.46 ml salt
- 2.46 ml sweet Hungarian paprika
- 0.61 ml ground ginger
- 1.23 ml turmeric
- 2.46 ml cayenne pepper
- 44.37 ml tomato paste
- 236.59 ml lamb stock or 236.59 ml beef stock
-
Vegetables and Eggs
- 473.18 ml squash or 473.18 ml potatoes, peeled & cut into large chunks
- 118.29 ml peas
- 3 eggs, beaten
directions
- Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
- In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
- Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
- Pour the eggs in in a stream over everything.
- Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
- Serve warm over couscous, sprinkled with cumin or black pepper if desired.
Reviews
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RECIPE SUBMITTED BY
littleturtle
United States