Mohammed's Tagine Kefta

Recipe by Sackville
READY IN: 40mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a tagine. If you do not have a tagine you can also use a large covered frying pan or casserole pot.
  • Put in the onion, garlic and parsley as well as the paprika, salt and pepper. Stir and cover, leaving to saute over a low heat while you prepare the meatballs.
  • Add the cumin to the meat, which helps it stay together. Mix well and form into either meatballs or flat patties.
  • After about five minutes you can add the tomatoes to the pot and continue to simmer.
  • Stir and add a bit of cold water if necessary as the tomatoes cook down and develop into a nice sauce. This should take at least 10 minutes, don't rush it.
  • When you have a good sauce, put the meat patties on top of the sauce and cover.
  • If you want to add the hot pepper you can lay it on top at this point as well.
  • Cover and let bubble away for another 10 minutes or until the beef is cooked, adding a bit of water if necessary.
  • Once the meat is cooked crack the eggs on top and let cook for another couple minutes, covered, until the eggs are done.
  • Serve hot with lots of bread to soak up the sauce.
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