Moroccan Kefta Tajine
This exotic Moroccan Kefta Tajine dish is a flavorful combination of ingredients! This one pot meal is a great comfort food to enjoy anytime.
Ingredients
TOMATO SAUCE
- 1 can (28 oz.) San Marzano whole tomatoes, crushed
- 2 tbsp. olive oil tips & tricks
- 2/3 cup white onions, finely diced
- 1/3 cup red peppers, finely diced
- 1/3 cup green peppers (substitute poblano), finely diced
- 4 large cloves garlic, pressed
- 1/2 tbsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 tsp. red pepper flakes, or more to taste
MEATBALLS
- 1/2 lb. ground beef
- 1/2 lb. ground lamb
- 1/3 cup white onions, finely chopped
- 1 large clove garlic, pressed
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. fresh cilantro, chopped tips & tricks
- 1 tsp. fresh mint, chopped
- 1 tsp. ground cumin
- 1 tsp. mild paprika
- 1/2 tsp. hot paprika
- 1/2 tsp. turmeric
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
TOPPING
- 4 large free-range eggs
- 1/2 tbsp. fresh chopped cilantro, for garnish
- 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
SAUCE
- Place a diffuser between the heat source and tajine. Set the heat to medium and add 2 tbsp. oil.
- When it gets hot, add onions, red peppers and green peppers. Sauté the vegetables until they soften, about 3 to 4 minutes.
- Add pressed garlic and sauté for only 30 seconds before adding crushed tomatoes, cumin, coriander, ground sea salt, freshly ground black pepper, and red pepper flakes. Stir until the ingredients are blended and bring to a simmer.
- Cover, reduce the heat to medium-low and simmer gently for 25 to 30 minutes, stirring occasionally. If it bubbles too much, reduce the heat to low.
MEATBALLS
- In a mixing bowl, combine all the meatball ingredients. Mix the ingredients by hand until well incorporated.
- With wet hands, form small balls about a ping pong ball size or small cocktail meatballs; place on a plate while doing the others - should make around 20 of them.
- Taste and adjust the sauce if necessary before putting the meatballs in. Distribute them evenly, cover and cook for 5 minutes.
- A few minutes later, gently rotate them, increase the heat back to medium, cover and cook them for an additional 10 minutes.