Morrocan Cuisine
Kefta Tajine
This is just meat balls in tomatosauce, but the moroccon spices make it special. And, of course, the addition of eggs. It’s very good.
Ingredients
Serves 4
For the meatballs
- 400 g minced meat of lamb or beef
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 2 tbsp parsley, chopped
- 2 tbsp corianderleaves, chopped
- ½ tsp cayenne
- ½ powdered ginger
- 1 tsp ground cumin
- 1 tsp paprika
- 2 rbsp olive oil
- salt and pepper, to taste
For the sauce
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 2 tsp ground cumin
- ½ tsp cinnamon
- 1 tsp paprika
- 2 cans (400 g each) of tomato chunks
- 2 tsp harissa
- 4 tbsp coriander leaves
- 4 eggs
Method
Mix minced meat, garlic, onion, herbs and spices. Season to taste.
Make little balls from the minced meat. Heat the oil in a large frying pan and fry the balls 8 minutes, until done. Get them out of the pan and keep separate.
Heat a little more oil and fry the onion until soft. Add garlic, cumin, cinnamon and paprika and fry for another minute, unitl the spices become fragrant.
Stir in the tomato and harissa and bring to the boil. Let simmer for a while. Add the meat balls and warm through.
Make four holes in mass in the pan and break an egg in each hole. Cook until the egg whites are set. Sprinkle over the coriander leaves and serve.