Meatball-Tomato-and-Egg Tagine (Kefta Mkaouara)

Name: Meatball-Tomato-and-Egg Tagine (Kefta Mkaouara)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb ground lamb; 1 small onion; 2 tbsp chopped parsley; 1 tbsp chopped cilantro; 0.5 tsp cumin; 2 pinch cayenne; salt; fresh ground black pepper; 2 tbsp olive oil; 2 medium onions; 2 lb tomatoes; 2 garlic cloves; 1 bunch parsley; 1 tsp cumin; 0.5 tsp cinnamon; 0.25 tsp cayenne; 1 tsp finely-ground black pepper; 6 medium eggs

Lamb, tomatoes and parsley come together in this Moroccan tagine, fragrant with cumin and cayenne and simmered on the stove.

1 hr 20 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

1
Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper.
2
Wet your hands and form the mixture into 1-inch balls. Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat.
3
Saute the meatballs in the oil until well browned on all sides. Remove the meatballs from the pan to a dish.
4
To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper.
5
Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy. Add the meatballs back to sauce and simmer for 10 minutes.
6
Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set. Serve at once, directly from the pan with chunks of dense, crusty bread.
5 min