Total Time
55mins
Prep 10 mins
Cook 45 mins

This is a very popular dish in Morocco. It can be bought from vendors on the street. Serve with Authentic Moroccan Bread to scoop up meat and sauce, no utensils required.

Ingredients Nutrition

Directions

  1. Combine all the ingredients for the kefta and form into 1 inch balls with wet hands.
  2. Heat the olive oil over medium-low in a large tagine or stove-top casserole dish.
  3. Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels.
  4. Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear.
  5. 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.
  6. Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes.
  7. Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
  8. Serve hot from the tagine with thick bread.

Reviews

(2)
Most Helpful

This was so yummy and such a change of pace! The flavor was incredible! Thank you for sharing! LA :-)

L.A. Stewart January 04, 2009

delicious and easy. Great change of pace with flavors that excite :) I left the eggs out bc i didnt realize i had used them all

MarraMamba December 11, 2008

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