Moroccan Kefta Tajine

Spicy meatballs of lamb in tomato sauce

Asian mix

Main course
4 persons
40
Mild

These Moroccan lamb meatballs with tomato sauce prepare in a traditional cooking tagine. The mix of Arabic spices will fill your kitchen with a delicious aromatic fragrance!

Ingredients

2 Onions, chopped

2 Garlic cloves, chopped

450 g minced lamb

4 tbsp Coriander, finely chopped

4 tsp Parsley, finely chopped

2 tsp Salt

4 Eggs

Preparation method for Moroccan Kefta Tajine

First prepare the tomato sauce. Heat a dash of olive oil in the (cooking) tagine over medium-high heat. Add the onions and garlic and leave to translucent for a few minutes.
Add the tomato puree, 1 tsp cumin, 1 tsp paprika, 0.5 tsp black pepper and the harissa. The harissa makes the sauce a bit spicier, so you can add a little more or less depending on your taste. Cover the tagine and simmer for 20 minutes. Stir from time to time.
While the tomato sauce is cooking, you can start preparing the meatballs. In a large bowl, combine the ground lamb, 1 onion, 2 teaspoons coriander, 2 teaspoons parsley, 1 teaspoon cumin, 1 teaspoon paprika, 0.5 teaspoon black pepper, 1 teaspoon salt, and 0.25 teaspoon cinnamon and knead until smooth. Then roll small meatballs.
Arrange the meatballs in the tagine and cook for another 10 minutes.
Remove the lid from the tagine, add the eggs and cook with the lid closed for another 5 minutes.