Kefta Tagine – Ground beef

Kefta Tagine is a popular and delicious Moroccan dish made with seasoned ground meat, typically beef or lamb, formed into small meatballs (kefta) and cooked in a rich, tomato-based sauce with aromatic spices. The dish is topped with eggs, which are gently poached in the sauce, adding a creamy texture to the overall dish. This tagine is typically served with Moroccan bread (khobz) to soak up the flavorful sauce.

Ingredients

For the Kefta (Meatballs):

• 1 lb (450g) ground beef or lamb (or a mix of both)
• 1 small onion, finely grated or minced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• Salt to taste
• Fresh parsley and cilantro, chopped (about 1/4 cup each)

For the Sauce:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 tomatoes, peeled and chopped (or 1 can of crushed tomatoes)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger (optional)
• Salt and pepper to taste
• 1/4 cup water or beef broth
• 4 large eggs
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Kefta (Meatballs):

1. In a large bowl, combine the ground meat (beef or lamb), grated onion, garlic, cumin, paprika, cinnamon, coriander, black pepper, salt, and chopped parsley and cilantro.
2. Mix well until all the ingredients are fully combined.
3. Shape the mixture into small meatballs, about 1-2 inches in diameter. Set aside.

2. Cook the Sauce:

1. Heat olive oil in a large tagine or heavy-bottomed pan over medium heat.
2. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
3. Add the minced garlic, cumin, paprika, turmeric, cinnamon, and ginger (if using). Stir for another 1-2 minutes until the spices release their aromas.
4. Add the chopped tomatoes (or canned crushed tomatoes) and water or broth. Stir to combine.
5. Season with salt and pepper to taste.
6. Let the sauce simmer on low heat for about 10 minutes, allowing the tomatoes to soften and the flavors to meld together.

3. Cook the Kefta:

1. Gently add the meatballs (kefta) into the simmering tomato sauce. Arrange them so they are evenly spaced.
2. Cover and cook on low heat for about 15-20 minutes, until the meatballs are cooked through and tender. Occasionally, you can gently stir the sauce to avoid burning, but be careful not to break the meatballs.

4. Add the Eggs:

1. Once the meatballs are cooked, create small wells in the sauce using a spoon.
2. Crack the eggs one by one into each well, being careful not to break the yolks.
3. Cover the tagine and cook for an additional 5-7 minutes, or until the egg whites are set but the yolks are still runny. If you prefer your eggs more cooked, leave them for a few more minutes.

5. Garnish and Serve:

1. Once the eggs are done, remove the tagine from the heat.
2. Garnish with fresh cilantro and a sprinkle of cumin if desired.
3. Serve hot with Moroccan bread (khobz) or couscous to soak up the flavorful sauce.

Tips and Variations:

• Vegetarian Option: For a vegetarian twist, you can substitute the ground meat with crumbled tofu or chickpeas, and adjust the spices accordingly.
• Spicy Kick: Add a sliced green chili or a pinch of cayenne pepper to the sauce for extra heat.
• Customize the Sauce: Feel free to add olives, bell peppers, or even potatoes to the sauce for more texture and flavor.
• Cook the Meatballs Separately: If you prefer, you can brown the meatballs in a separate pan before adding them to the sauce, though this is not always necessary in traditional recipes.