MOROCCAN KEFTA TAJINE

INGREDIENTS

• 500g ground beef or lamb

• 2 tbsp chopped fresh coriander

• 2 tbsp chopped fresh mint

• 1/2 tsp ground cumin

• 1/2 tsp paprika

• 1 tsp garlic powder

• 1 tsp Moroccan Kefta seasoning

• Salt and pepper, to taste

• Olive oil

• 400g tomato sauce

• 1 small onion, finely grated

• 2-3 bay leaves (laurel leaves)

• 2-3 eggs

PREPARATION

Step 1: Prepare the Kefta (Meatballs)

1. In a mixing bowl, combine the ground meat, chopped coriander, chopped mint, cumin, paprika, garlic powder, Moroccan kefta seasoning, salt, and pepper.

2. Mix thoroughly until well combined, then shape the mixture into small meatballs (about the size of a walnut). Set aside.

Step 2: Cook the Onions and Tomato Sauce

1. Heat a few tablespoons of olive oil in a large skillet or tagine pot over medium heat.

2. Add the grated onion, bay leaves, salt, and pepper. Cook, stirring occasionally, until the onions soften and become fragrant, about 5-7 minutes.

3. Pour in the tomato sauce, stir to combine, and bring to a gentle simmer.

Step 3: Add the Kefta to the Sauce

1. Carefully place the meatballs into the simmering tomato sauce, ensuring they’re nestled into the sauce.

2. Cover the skillet or tagine, and let everything cook over low heat for about 20-25 minutes, until the meatballs are fully cooked and the sauce thickens.

3. Occasionally shake the skillet or tagine to prevent sticking and ensure even cooking.

Step 4: Add the Eggs

1. Once the meatballs are cooked and the sauce has thickened, crack the eggs directly over the top of the tajine.

2. Cover and cook for an additional 5-7 minutes, or until the eggs are cooked to your desired consistency.

Step 5: Serve

• Garnish with extra chopped coriander and mint if desired, and serve hot with fresh Moroccan bread (khobz) for dipping.