Kefta Mkaouara In Tagine
Recipe: #20331
July 25, 2015
Categories: Breakfast, Ground Beef, Moroccan, Fathers Day Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Spicy, more
"Can make in Dutch oven"
Original is 4 servings
Ingredients
- FOR MEATBALLS
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- FOR SAUCE
Nutritional
- Serving Size: 1 (362.1 g)
- Calories 488.6
- Total Fat - 31.1 g
- Saturated Fat - 9.3 g
- Cholesterol - 309.2 mg
- Sodium - 1360.6 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 2.9 g
- Sugars - 6.3 g
- Protein - 38.6 g
- Calcium - 81.5 mg
- Iron - 5.4 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Soak tagine for 24 hours before using it and slowly let it come to temperature. Keep in mind that you’ll need a flame divider to use the tagine on your stovetop.
FOR THE MEATBALLS
Step 2
Combine the ground beef with the salt, pepper to taste, cumin, hot paprika and a pinch of cayenne.
Step 3
Grate a small onion and add it to the beef. Mince a bunch of parsley (about 2 tbsp) and knead it in there
Step 4
Small ice scoop to make equal sized meatballs.
FOR THE SAUCE
Step 5
Give the large onion a chop.
Step 6
Poured some oil into the tagine and cooked the onion in there. This will go slow.
Step 7
Heated a little oil in a skillet, the meatballs a head start in there.
Step 8
Didn’t cook them all the way through, merely browned them on the outside.
Step 9
Add the meatballs to the tagine as soon as the onions are soft, along with the grated garlic. add tomatoes and spices, stir.
Step 10
Put on lid, cook 20 minutes.
Step 11
After 20 to 25 minutes you crack 4 eggs on top. Close the lid and let it simmer for another 10 minutes, until the egg white have set but the yolks are still runny.
Tips
- Tagine
0 Reviews
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