Ready for another Moroccan recipe? Our second cookery lesson was for Kefta Tagine, which is a tomatoey meatball dish with eggs. After watching this being cooked, I ordered it in a little Moroccan restaurant up in the mountains and they'd added peas (they seemed like tinned peas, so I'd have no qualms in going for the quick option !) which made this a perfect all-in-one dish that I will definitely be cooking again.
Kefta Meatball Tagine
500g minced beef (or pork or turkey or Quorn or whatever you fancy!)
spices : 1/2tsp ras el-hanout (local Moroccan spice) OR 1/2tsp black pepper/1/2tsp ginger/1/2tsp paprika/1/2tsp cumin
1 onion, finely sliced
a clove of garlic, crushed
6 tomatoes, chopped (or 2 tins of chopped tomatoes)
optional : 1/2tsp harissa (chilli paste)
Time to get your hands messy ! In a big bowl, mix the minced meat with half of the onion, half of the spices and the garlic. Add a beaten egg to help it hold its shape and form it into small meatballs with your hands.
Heat a drizzle of olive oil in your tagine or a large frying pan. Gently fry the rest of the onion, then add the tomatoes and the rest of the spices. Add a glass of water and leave to simmer for ten minutes. Mix in the harissa, if using. When the tomato sauce is very hot (bubbling and almost boiling), drop the meatballs on top. (I wasn't convinced it would work without them being cooked in advance, but it does and they actually stay lovely and soft and juicy.)
If you want to add tinned peas, I would guess this is when they need to be added. (Or at the same time as the meatballs if using fresh or frozen.) When the tomato sauce has thickened and the meatballs are cooked through (this should take about 15-20 minutes), break the remaining eggs on top of the dish. Once they are cooked through (about 4 minutes for the whites to cook through and the yolks to remain runny), serve and eat with crusty bread.
Linking up to the Summer Spice Challenge at Bangers & Mash
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