Traditional Recipe that Stimulates the Appetite Kefta Mkaouara – Moroccan lamb and egg tagine that is Addictive

Ingredients for Kefta Mkaouara – Moroccan lamb and egg tagine

1. Kefta:
2. 1/2 kg lamb minced
3. 1 med red onion, finely diced
4. 2 tsp fresh ginger, grated
5. 2 tsp ras el hanout
6. 1 tsp ground cumin
7. 1/2 tsp salt
8. 1/4 tsp ground cinnamon
9. 1/4 tsp black pepper
10. 15 g fresh parsley, chopped
11. 15 g fresh coriander, chopped
12. Tomato sauce:
13. 1/2 kg fresh toms
14. 75 ml olive oil
15. 1 small onion, grated
16. 3 cloves garlic, minced
17. 1/2 tsp ground cumin
18. 1/2 tsp salt
19. 1 tbsp tomato puree
20. 2 tsp ras el hanout
21. To finish:
22. 3 eggs
23. 3 tbsp parsley chopped
24. 3 tbsp coriander chopped
25. Serve with:
26. Aghroum

    Aghroum – Moroccan bread

Cooking Instructions for making Kefta Mkaouara – Moroccan lamb and egg tagine

1

Kefta: Combine all the kefta spices and herbs with the onions. Add the mince and squish with your hands to combine. Shape the kefta into small meatballs about 3 cm in diameter.

2

Tomato sauce: Cut the tomatoes in half, deseed and either chop finely or grate. Pour the oil into a tagine or pan and add the tomatoes to a pan with the onions, garlic, cumin, salt, tomato puree and ras el hanout. Cover and bring to a simmer over medium heat for 15 minutes – recommend using a diffuser to protect the tagine. Reduce the heat to just enough to maintain the simmer but low enough to avoid scorching. Cook for another 15 minutes.

3

Add the meatballs to the tomato sauce. Cover with the tagine lid and cook for around 45 minutes until the sauce is thick and the meatballs are cooked through.

4

Make gaps between the meatballs and add the eggs into the gaps. Cover and cook for an additional 7 – 10 minutes (depending on how you like your eggs cooked). Sprinkle with the remaining parsley and coriander and serve with khobz.