5.0 from 9 votes
Moroccan Kefta Tagine
Moroccan Kefta Tagine is a super easy and incredibly satisfying dish any day of the week. Tangy tomato sauce with fragrant lamb meatballs. An intoxicating, satisfying dinner or lunch. Learn how...
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 433 kcal
Course:
Main Course
Cuisine:
Moroccan
Ingredients
For the kefta meatballs
- 16 oz ground lamb 450g (lamb mince)
- 1 onion (small, very finely chopped or grated and squeezed of its water)
- 1 green chilli (seeded and finely chopped)
- 1 tbsp mint (finely chopped)
- 1 tbsp cilantro (finely chopped)
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp salt
- ½ tsp black pepper
For the Sauce
- 2 tbsp olive oil
- 4 spring onions (scallions) (finely sliced)
- 3 garlic cloves (peeled and chopped)
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp salt
- freshly ground black pepper
- 1 cup chicken stock (or beef/vegetable stock)
- 2½ cups tomato pasata (or a regular can of tomatoes, blended into a puree) (NOT tomato concentrate).
Other ingredients
- 1 tbsp mint (chopped)
- 1 tbsp Dill (chopped)
Instructions
To make the kefta
- Using your hands, combine all the kofta ingredients together until very well combined and sticky.Using lightly wet hands, roll a small amount into a ball, slightly smaller than a ping pong shape.Arrange all on a plate.
Cup of Yum
To make the sauce
- Heat a deep frying pan with the olive oil over a medium heat until just hot. Add the kefta in one layer and brown on all sides for about 6 minutes. Remove from the pan.Add the spring onion and garlic to the pan and fry gently for 2 minutes before adding the cumin, coriander and turmeric powders. Stir briefly before adding the stock, followed by the tomato. Stir well, then gently tip the kefta and any juices back into the pan.Season with salt & pepper and bring the sauce to a simmer. Reduce the heat to low and partially cover the pan. Simmer gently for 30 minutes, carefully stirring once or twice.
- Spoon the meatballs into a warm serving bowl and sprinkle generously with the herbs.
Notes
- Note 1: This tagine is wonderful as it is, but in Morocco, eggs are often broken into the sauce at the end and cooked until just set (like an Israeli shakshuka). This is amazing incidentally!
- Note 2: If lamb isn't your thing, you can create your kefta with ground beef, turkey or pork too.
Nutrition Information
Calories
433kcal
(22%)
Carbohydrates
9g
(3%)
Protein
21g
(42%)
Fat
35g
(54%)
Saturated Fat
13g
(65%)
Cholesterol
85mg
(28%)
Sodium
1068mg
(45%)
Potassium
415mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
154IU
(3%)
Vitamin C
6mg
(7%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 433
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 85mg | 28% |
| Sodium | 1068mg | 45% |
| Potassium | 415mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.