Kefta, tomato & egg tagine

Kefta, tomato & egg tagine

By
From
A Month in Marrakesh
Makes
4
Photographer
David Loftus

Kefta

Ingredients

Quantity Ingredient
500g minced beef or lamb
1 small red onion, finely grated
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger, finely grated
1 tablespoon fresh coriander, finely chopped
sea salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 eggs

Tomato sauce

Quantity Ingredient
1 large onion, chopped
garlic, finely chopped
1 small bunch flat-leaf parsley, finely chopped, plus extra for sprinkling
1kg tomatoes, peeled, deseeded and chopped
1/2 tablespoon ground cumin
1/2 teaspoon ground cinnamon
sea salt
freshly ground black pepper
cold water

Method

  1. For the kefta, combine the minced beef or lamb, red onion, cumin, paprika, ground coriander, ground ginger and fresh coriander in a large bowl. Season generously with salt and pepper, then mix well and shape into 3cm balls.
  2. Heat the olive oil in a large frying pan over a medium heat and sauté the kefta for about 5–7 minutes, browning on all sides. Transfer the kefta to a plate.
  3. To make the tomato sauce, add the onion, garlic and parsley to the frying pan over a medium heat and sauté for 5 minutes until softened. Add the tomatoes, cumin, and cinnamon and season generously with salt and pepper. Add a little water, stir and cook for 5 minutes.
  4. Return the kefta to the frying pan with the sauce and cook for 30 minutes, or until the sauce has reduced and thickened.
  5. Make four little indentations in the top of the sauce, then break eggs carefully into them. Continue to cook for about 3–5 minutes or until eggs have set.
  6. Serve immediately with some parsley sprinkled over the top.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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