Lamb Kefta Tagine

24 ingredients
8 steps

Ingredients

  • Kefta (Meatballs)
  • 1 lb ground lamb
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon fresh coriander, finely chopped
  • 1/2 onion, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • Stew
  • 2 tablespoons olive oil, for frying
  • 2 garlic cloves, peeled & chopped
  • 1 onion, peeled and finely chopped
  • 1 green bell pepper, seeded and chopped
  • 1 bunch fresh parsley, chopped
  • 3 -4 tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 2 tablespoons fresh lemon juice
  • 4 eggs

Directions

  1. 1
    Combine all the ingredients for the kefta and form into 1 inch balls with wet hands.
  2. 2
    Heat the olive oil over medium-low in a large tagine or stove-top casserole dish.
  3. 3
    Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels.
  4. 4
    Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear.
  5. 5
    Add the remaining ingredients, except the eggs and kefta to the tagine. Cover and simmer over low heat for 30 minutes until the sauce begins to thicken.
  6. 6
    Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes.
  7. 7
    Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
  8. 8
    Serve hot from the tagine with thick bread.

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