Moroccan Kefta Tagine (Kefta Mkaouara)

Moroccan Kefta Tagine

Tagine dish/ovenproof dish, sauce pan and a frying pan.

Ingredients Serves 2:

For the Meatballs:
1.  500g minced beef (alternatives: 250g minced beef and 250g minced lamb) although pork is never used for this dish or any Moroccan cuisine, for Cantonese who loves pork you can use 250g mince beef and 250g minced pork, I have tried this dish with both beef and lamb and beef and pork, I found both versions are equally nice.
2.  1 onion, finely chopped in very small pieces
3.  3 cloves of garlic, crushed
4.  1 tsp cinnamon powder
5.  1 tsp cumin
6.  1 tsp paprika
7.  Pinch of salt
8.  Pinch of white pepper
9.  A handful of flat leaf parsley, chopped
10. 1 egg beaten
11. 10g dried bread crumbs

For the Sauce:
12. 4 tbsp extra virgin olive oil
13. 1 medium size onion, finely chopped
14. 2 cloves of garlic, crushed
15. 1 tsp tomato paste
16. ¼ tsp harissa paste
17. ¼ tsp cumin
18. ¼ cayenne pepper
19. ¼ paprika
20. 1 tin of peeled tomatoes in tomato juice approx xxxx ml
21. Pinch of salt
22. Pinch of white pepper
23. A handful of flat leaf parsley chopped
24. 2 eggs

For the Vegetables:
25. 3 tbsp extra virgin Olive oil
26. 1 carrot, quartered into big chunks
27. 1 turnip, quartered into big chunks
28. 3 bell peppers, slice into big chunks
29. a handful of raisins, prunes and dates chopped
30. ½  tsp harissa paste
31. ¼ tsp tumeric powder
32. 800ml chicken stock
33. Pinch of salt
34. Pinch of pepper

For the Meatballs:
1.  On a bowl mix all the “Meatballs” ingredients listed above, if your mixture is too wet add more breadcrumbs.
2.  Make small round balls out of the meatball mixture and set aside.

For the Sauce:
3.  Pre-heat oven to 200ºC
4.  On a frying pan over a medium heat add 2 tbsp of olive oil, when the oil is very hot add your meatballs in and cook until lightly brown, remove meatballs from the pan and set aside. (the oil needs to be very hot before meatballs are added this seals the flavours of the meat, keeps the balls in tact and does not falls apart into pieces)

Moroccan Kefta TagineMoroccan Kefta Tagine
5.  Return the same pan to a medium heat, add another 2 tbsp of olive oil, add the onions and garlic and cook for 1 minute.
6.  Add tomato paste, harissa paste, cumin, cayenne pepper, paprika and tin tomatoes; simmer for 10 minutes.
7.  When the sauce has thickened, return your meatballs onto the pan, season with some salt and pepper and cook for 2 minutes; sprinkle over some chopped parsley.
8.  Transfer meatballs with sauce on a tagine dish; crack 2 eggs on top and place in the oven for 5 minutes or until the eggs has set.

Moroccan Kefta TagineMoroccan Kefta Tagine

For the Vegetables:
9.  On a saucepan boil chicken stock, carrots and parsnips. Vegetables should be slightly undercook and not too soft and mushy. Drain cooked vegetables and set aside.
10.  On a frying pan over a medium heat, add 3tbsp of olive oil, harrisa paste, tumeric powder and bell peppers soften for 3 minutes, then add your carrots, parsnips, raisins, prunes and dates. Season with salt and pepper.

Serve warm with couscous.

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