Moroccan Kefta Tagine With Eggs And Roasted Cumin

Moroccan Kefta Tagine With Eggs And Roasted Cumin

Moroccan Kefta Tagine With Eggs And Roasted Cumin

Variations of this great street dish can be found throughout the Maghreb. It is also often prepared as a snack in the home. In many households, kefta (poached meatballs) are prepared in batches and stored in the refrigerator. Kefta is usually quite fiery, so serve them with plenty of good bread and natural yogurt to temper their hotness.

INGREDIENTS

For the kefta:

  • 225 g finely minced lamb
  • 1 onion, finely chopped
  • 1 teaspoon dried mint
  • 1–2 teaspoons ras-el-hanout
  • ½ teaspoon cayenne pepper
  • leaves from a small bunch of fresh flat-leaf parsley, finely chopped
  • sea salt and freshly ground black pepper
  • 1 tablespoon butter
  • ¼–½ teaspoon salt
  • 1 teaspoon cayenne pepper or ½ teaspoon dried chilli flakes
  • 4 eggs
  • 1–2 teaspoons cumin seeds, dry-roasted, and ground
  • leaves from a small bunch of fresh flat-leaf parsley, roughly chopped
  • crusty bread and natural yogurt, to serve

Serves 4


METHOD

Moroccan Kefta Tagine With Eggs And Roasted Cumin
To make the kefta, put the minced lamb, onion, mint, ras-el-hanout, cayenne pepper and parsley in a bowl. Season to taste with salt and pepper and mix well together. Using your hands, knead the mixture and mold it into small walnut-sized balls so that you end up with about 12 balls.

Fill a tagine or heavy-casserole with water and bring it to the boil. Carefully drop in the kefta, a few at a time, and poach them for about 10 minutes, turning them so that they are cooked on all sides. Remove them with a slotted spoon and drain on kitchen paper. Reserve roughly 300 ml of the cooking liquid. (If not using the kefta immediately, transfer them to a plate to cool and store covered in the refrigerator for 2–3 days.)

Add the butter to the reserved cooking liquid in the tagine and bring the mixture to the boil. Stir in the salt and cayenne pepper and drop in the poached kefta. Cook over high heat until almost all the liquid has evaporated. Carefully crack the eggs around the kefta, cover with a lid and leave the eggs to cook in the sauce and steam until they are just set.

Sprinkle the roasted cumin and chopped parsley over the top of the dish and serve immediately with crusty bread and natural yogurt.

Comments