Kefta Mkaouara Moroccan Meatball Tagine Recipes

KEFTA MKAOUARA (MOROCCAN MEATBALL TAGINE)

Steps:

• Heat the oil in a large skillet with a lid (preferably cast iron) (or a tagine with a heat diffuser*) over medium high heat. Add the onions and sauté until softened, 2-3 minutes. Add the garlic and sauté for 1 minute. Add the remaining sauce ingredients and bring the mixture to a simmer. Reduce the heat to medium low and simmer, covered, for 10-15 minutes while you prepare the meatballs. (Taste the sauce and adjust salt to your taste preference, if necessary.)
• Mix all the Kefta ingredients in a large bowl, mixing with your hands until just combined. Scoop about 1 Tbsp of meat mixture and shape it into a small, 1 inch, ball. Continue until all the meat has been shaped.
• Nestle meatballs in the sauce.** Cover the pan and cook for 30-35 minutes.
• Remove lid and, with large spoon, make 4 deep wells in sauce amidst the meatballs. Crack an egg into each well. Return the lid and cook for an additional 10-15 minutes until egg whites are set.
• Serve the dish immediately with flatbread or rice.

SPICY EGG, MEATBALL AND TOMATO TAGINE (KEFTA MKAOUARA)

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• For the meatballs, put the minced beef, parsley, cumin, paprika, one teaspoon salt and some freshly ground black pepper into a bowl and mix together well using your hands. Dampen your hands and form the mixture into about 28 2.5cm balls.
• Heat two tablespoons of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.
• For the sauce, add the onion to the tagine or pan with the remaining tablespoon of oil and cook gently for ten minutes until very soft and just beginning to brown.
• Add the remaining sauce ingredients. 2 x 400g/14oz cans chopped tomatoes, 1 tsp ground cumin, ½ teaspoon hot paprika, 1 tsp freshly ground black pepper, 2 garlic cloves, crushed and salt to taste.
• Leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.
• Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make four slight dips in the mixture and break an egg into each one. Bake in the oven for 15 minutes or until the eggs are just set.
• Scatter with the chopped coriander and serve with warm flatbread.