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Mohammed S Tagine Kefta
morocco is one of my favourite countries and after several trips there we now have good friends in the southern city of zagora. it was there that i first learned how to make a tagine kefta, or in other words a moroccan version of a meatball stew. now i know there are almost as many versions of a tagine kefta as there are chefs. this one was taught to me by mohammed in his kitchen in zagora. for the oil, he used mostly olive oil but with a couple spoonfuls of vegetable oil mixed in. also, the spices in morocco are very fresh. buy the best you can and add more if needed.
complex12 ingredients14 preparation steps
Ingredients
- oil
- onion
- garlic cloves
- fresh parsley
- ground black pepper
- salt
- paprika
- cumin
- tomatoes
- ground beef
- eggs
- jalapeno pepper
Preparation
- 1heat the oil in a tagine
- 2if you do not have a tagine you can also use a large covered frying pan or casserole pot
- 3put in the onion , garlic and parsley as well as the paprika , salt and pepper
- 4stir and cover , leaving to saute over a low heat while you prepare the meatballs
- 5add the cumin to the meat , which helps it stay together
- 6mix well and form into either meatballs or flat patties
- 7after about five minutes you can add the tomatoes to the pot and continue to simmer
- 8stir and add a bit of cold water if necessary as the tomatoes cook down and develop into a nice sauce
- 9this should take at least 10 minutes , don't rush it
- 10when you have a good sauce , put the meat patties on top of the sauce and cover
- 11if you want to add the hot pepper you can lay it on top at this point as well
- 12cover and let bubble away for another 10 minutes or until the beef is cooked , adding a bit of water if necessary
- 13once the meat is cooked crack the eggs on top and let cook for another couple minutes , covered , until the eggs are done
- 14serve hot with lots of bread to soak up the sauce