Kefta Tagine Lamb Meatball And Egg Tagine Food

KEFTA TAGINE (LAMB MEATBALL AND EGG TAGINE) SAVEUR

Steps:

• Place lamb, 1 tablespoon cumin, 1 tablespoon paprika, and salt and pepper in a bowl and mix until evenly combined.
• Form mixture into 12 meatballs, about 1 ounce, and plate onto a plate.
• Chill until ready to use.
• Heat butter and oil in a 6 quart Dutch oven over medium-high heat.
• Add garlic and onion and cook, stirring until soft about 5 minutes.
• Add remaining cumin, paprika, chile pepper flakes,ginger, saffron and bay leaf.
• Cook stirring until fragrant about 2 minutes.
• Add tomatoes, and cook stirring until the tomatoes break down and sauce slightly reduced, about 10 minutes.
• Add meatballs and cook covered until cooked through about 10 minutes.
• Crack eggs over the top of the meatballs.
• Arrange olives around eggs.
• Cover and cook until whites of egg are cooked and yolks are still runny.
• About 8 minutes.
• Uncover and sprinkle with parsley before serving.

MEATBALL-TOMATO-AND-EGG TAGINE - (KEFTA MKAOUARA)

Steps:

• Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper.
• Wet your hands and form the mixture into 1-inch balls.
• Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat.
• Saute the meatballs in the oil until well browned on all sides.
• Remove the meatballs from the pan to a dish.
• To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper.
• Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
• Add the meatballs back to sauce and simmer for 10 minutes.
• Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set.
• Serve at once, directly from the pan with chunks of dense, crusty bread.

KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)

Steps:

• 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.

LAMB KEFTA TAGINE

Steps:

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

MOROCCAN MEATBALLS -- TAGINE KEFTA

Steps:

• Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
• Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
• After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
• Place the meatballs in the sauce.
• Do not stir but just let them sit on top of the sauce.
• Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
• Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
• If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
• To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.