Jul 3, 2012

Moroccan Kefta Tajine\Tagine with Potatoes, Peas, and Eggs

 

Moroccan Kefta Tajine-Meatballs with Potatoes, Peas, and Eggs


My brother’s birthday was Friday and I wanted to cook something for him that he hasn’t had yet. We love tajines at home and eat them a lot. They are simple and delicious. My brother was thrilled with this recipe and I was glad to hear it.

Ingredients for meatballs:

1 lb ground lamb or beef
½ medium onion grated
Salt\pepper to taste
½ tsp paprika
3-4 sprigs each of Italian parsley and cilantro, finely chopped

Mix the above ingredients and roll into 1 inch balls. Set aside.

Ingredients for sauce:

2-3 TBS olive oil
1 onion chopped
3-4 sprigs each of Italian parsley and cilantro, finely chopped
Salt\pepper to taste
1 tsp paprika
1 tsp ginger
1 tsp turmeric
¼ to ½ tsp cayenne pepper
2 TBS tomato paste
½ to 1 cup of beef stock or 1 Knorr cube and ½ to 1 cup of water
Cumin and pepper to taste as garnishment

In the bottom of the tajine place the onion, cilantro and spices and simmer for a few minutes. Then add the rest of the ingredients for the sauce. Next, place in the meatballs and cook of medium heat for about 10-15 minutes.

The vegetables:

3-4 medium potatoes, peeled and cut into wedges
½ cup of peas
3 eggs, beaten

Once the meatballs have cooked for 15 minutes add the potatoes and cook until tender. Next, add the peas and cook until tender. Once the vegetables have cooked pour the beaten eggs over the entire tajine and cover until the egg is cooked through. Sprinkle with lots of cumin and fresh ground black pepper. Serve with a Moroccan cooked salad or a fresh green salad and crispy bread. Enjoy!