Mohammed's Tagine Kefta

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- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
8
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ingredients
- 1⁄4 cup oil
- 1 onion, diced
- 4 garlic cloves, crushed
- 2 tablespoons fresh parsley, roughly chopped
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon cumin
- 4 tomatoes, peeled and diced
- 500 g ground beef
- 4 eggs
- 1 jalapeno pepper
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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@Sackville
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@Sackville
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Have made this quite few times. The first time was a little bland, so I have chopped up the jalapeno, used habanero, and also at times cayenne pepper. I have never owned a tagine before, so I always just use my largest frying pan. If you're in a hurry, rather than boiling tomatoes I have used one can of tomato sauce and one can of diced tomatoes. A few mins for the onions and other sauce ingredients while making the meatballs, add the tomato stuff, let it get to a simmer. Add the meat and let it cook, then the eggs, and let them cook. Shaves a little time at least.<br/><br/>Thanks for the great recipe!
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This is one of my favorite Moroccan recipes. I have made it several times and will make it again. The only suggestion for others is don't try to approximate a Tagine using a wok. The eggs did not cook because not enough heat got to them at the top of the dish. The second time I used a regular pan with a lid and it worked fine.
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Made this exactly as directed, for my DHs lunches, and DS decided to have some too, between them they pretty well polished it off! i didn't do the eggs, as I was expecting it to be eaten over the course of a few days, and thought that the eggs might become a bit rubbery, however, if I made it to be eaten straightaway, I would add them. Nicely spicy, thick and aromatic, they loved this, served over rice. I made the meat into meatballs. Very easy to make, I will definitely make this again. Thanks, Sackville!
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