Mohammeds Tagine Kefta Food

MOHAMMED'S TAGINE KEFTA

Steps:

• 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.

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.

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.