Moroccan Spiced Lamb Kefta Tagine with Poached Eggs
Experience the vibrant flavors of Morocco with this mouthwatering Lamb Kefta Tagine. This dish features savory ground lamb meatballs infused with aromatic spices and fresh herbs, simmered in a rich tomato sauce, and topped with perfectly poached eggs. Traditionally sold by street vendors, this hearty meal invites diners to savor every bite alongside fluffy bread, making utensils unnecessary. Perfect for sharing with family and friends, it's a delightful exploration of North African cuisine that is sure to impress at your dining table.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
ground lamb
1 lb (raw)
parsley
2 tablespoons (finely chopped)
fresh coriander
1 tablespoon (finely chopped)
onion
1/2 (grated)
ground cumin
1 teaspoon (ground)
paprika
1/2 teaspoon (ground)
cayenne
1/4 teaspoon (ground)
salt
1/4 teaspoon (to taste)
olive oil
2 tablespoons (for frying)
garlic cloves
2 (peeled & chopped)
onion
1 (peeled and finely chopped)
green bell pepper
1 (seeded and chopped)
fresh parsley
1 bunch (chopped)
tomatoes
3-4 (chopped)
ground cumin
1 teaspoon (ground)
salt
1 teaspoon (or to taste)
fresh ground black pepper
1/2 teaspoon (ground)
ground cinnamon
1/2 teaspoon (ground)
turmeric
1/4 teaspoon (ground)
cayenne
1/4 teaspoon (ground)
fresh lemon juice
2 tablespoons (freshly squeezed)
eggs
4 (large, fresh)
Instructions
1
In a mixing bowl, combine the ground lamb with parsley, coriander, grated onion, cumin, paprika, cayenne, and salt. Mix well and form the mixture into 1-inch balls using wet hands to prevent sticking.
2
Heat the olive oil in a large tagine or stovetop casserole dish over medium-low heat. Once hot, carefully add the kefta and brown on all sides for about 3-5 minutes. Transfer the browned meatballs to a paper towel-lined plate to drain excess oil.
3
In the same pot, add chopped garlic, onion, and bell pepper. Sauté for about 5 minutes until the onion is translucent and fragrant.
4
Pour in the chopped tomatoes along with ground cumin, salt, black pepper, cinnamon, turmeric, cayenne, and lemon juice. Stir well to combine, cover the tagine, and let it simmer over low heat for 30 minutes, allowing the sauce to thicken and the flavors to meld.
5
Return the kefta to the tagine, nestling them into the sauce. Cover and simmer for an additional 15 minutes.
6
Carefully break the eggs on top of the simmering sauce, taking care not to break the yolks. Cover the tagine and poach the eggs for 3-5 minutes until the whites are set, but the yolks remain runny. Be careful not to overcook the eggs.
7
Serve the tagine hot, straight from the pot, accompanied by thick bread for scooping up the flavorful sauce and kefta.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Spiced Lamb Kefta Tagine with Poached Eggs?
It is a traditional North African dish featuring savory ground lamb meatballs (kefta) infused with aromatic spices and herbs, simmered in a rich tomato sauce, and topped with poached eggs.
What ingredients are needed for the lamb meatballs?
The meatballs consist of ground lamb, finely chopped parsley, fresh coriander, grated onion, ground cumin, paprika, cayenne, and salt.
How do I prevent the lamb mixture from sticking to my hands when forming meatballs?
Using wet hands while forming the meat mixture into 1-inch balls will prevent the lamb from sticking to your skin.
What size should the lamb kefta be?
The recipe recommends forming the mixture into small 1-inch balls.
How long should I brown the meatballs?
Heat olive oil in a tagine or casserole dish and brown the kefta on all sides for about 3-5 minutes.
What vegetables are sautéed for the sauce?
Chopped garlic, onion, and green bell pepper are sautéed for about 5 minutes until the onion is translucent and fragrant.
What spices are used in the tomato sauce?
The sauce is seasoned with ground cumin, salt, black pepper, ground cinnamon, turmeric, and cayenne.
How long does the tomato sauce need to simmer initially?
The sauce should be covered and simmered over low heat for 30 minutes to allow the flavors to meld and the sauce to thicken.
When do I add the meatballs back into the sauce?
After the sauce has simmered for 30 minutes, nestle the browned kefta back into the sauce and simmer for an additional 15 minutes.
How do I poach the eggs in the tagine?
Carefully break the eggs directly on top of the simmering sauce, taking care not to break the yolks, then cover the tagine.
How long do the eggs take to cook?
The eggs should poach for 3-5 minutes until the whites are set, but the yolks remain runny.
What is the recommended way to serve this dish?
Serve it hot straight from the pot, accompanied by thick bread for scooping up the sauce and meatballs.
Are utensils necessary for eating Kefta Tagine?
Traditionally, utensils are unnecessary as the dish is enjoyed by using fluffy bread to scoop up the contents.
Can I use a regular pot if I don't have a tagine?
Yes, a large stovetop casserole dish can be used as an alternative to a traditional clay tagine.
What kind of lamb is used in this recipe?
The recipe calls for 1 lb of ground lamb.
Is this dish considered healthy?
Yes, it is tagged as a healthy, one-pot meal featuring protein from lamb and eggs along with various vegetables and spices.
What provides the heat in the recipe?
The heat comes from cayenne pepper, which is used in both the meatball mixture and the tomato sauce.
How many eggs are included in this recipe?
The recipe uses 4 large, fresh eggs.
What is the role of lemon juice in this tagine?
Fresh lemon juice is added to the tomato sauce to provide a bright, acidic balance to the rich spices.
How are the onions prepared for the two different stages?
For the meatballs, the onion is grated; for the sauce, the onion is peeled and finely chopped.
Does the recipe use fresh or ground cinnamon?
The recipe uses 1/2 teaspoon of ground cinnamon in the sauce.
How many garlic cloves are needed?
The recipe calls for 2 peeled and chopped garlic cloves.
What kind of oil is used for frying the meatballs?
2 tablespoons of olive oil are used to brown the kefta.
What are the key fresh herbs used?
Fresh parsley and fresh coriander (cilantro) are the primary herbs used for flavor and garnish.
What type of bell pepper is used in the sauce?
The recipe specifies one green bell pepper, seeded and chopped.
Is this dish a street food or a home-cooked meal?
While it is a hearty meal for family and friends, it is also traditionally sold by street vendors in Morocco.
How many ingredients in total are used in this recipe?
The recipe contains 22 different ingredients including meat, vegetables, and various spices.
What should I do with the meatballs after browning them?
Transfer them to a paper towel-lined plate to drain any excess oil before adding them back to the sauce later.
What is 'kefta'?
Kefta refers to the Moroccan style of spiced ground meat, usually shaped into balls or cylinders.
Can I use fresh tomatoes?
Yes, the recipe calls for 3-4 fresh tomatoes, chopped, to form the base of the sauce.