Morrocan lamb meatball tagine. Read Customer Reviews & Find Best Sellers. This tagine is a mix of Moroccan flavor and an Italian Grandma's Sunday night comfort food. Big, tender balls of ground lamb stewed with shallots, cilantro, fresh mint, tomatoes, garlic, carrots, and ras-el-hanout–a spice blend kicked up with cumin, cinnamon, dried chilies, and rose petals, among many other things.
The meatballs can be made from ground lamb or beef, or a combination of the two. The sauce should be prepared from scratch using fresh, ripe tomatoes. Your family will love this classic Moroccan recipe for meatballs (kefta mkaouara) cooked in homemade tomato sauce.
Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, morrocan lamb meatball tagine. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. This tagine is a mix of Moroccan flavor and an Italian Grandma's Sunday night comfort food. Big, tender balls of ground lamb stewed with shallots, cilantro, fresh mint, tomatoes, garlic, carrots, and ras-el-hanout–a spice blend kicked up with cumin, cinnamon, dried chilies, and rose petals, among many other things.
Morrocan lamb meatball tagine is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Morrocan lamb meatball tagine is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook morrocan lamb meatball tagine using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Morrocan lamb meatball tagine:
- {Take 8 of lamb meatballs.
- {Take 4 of eggs.
- {Get 1 of large shallot.
- {Make ready 1 of smoked garlic clove.
- {Make ready 3 of carrots.
- {Take 1 of red pepper.
- {Prepare 1 of red chilli.
- {Prepare Handful of spinach.
- {Get 1 can of tinned tomatoes.
- {Get 1 can of chickpeas.
- {Take 2 tsp of ras el hanout.
- {Take 2 tsp of harrisa paste.
Poached eggs are a traditional but optional addition, and you can heat things up with a little cayenne pepper or whole chili pepper. Moroccan meatball tagine (kefta mkaoura) in tomato sauce. Poached eggs are a traditional garnish. Kefta is the savory spiced ground meat of Morocco, served in meatball form or used as stuffing.
Steps to make Morrocan lamb meatball tagine:
- Chop all the vegetables.
- Add the shallots and garlic to a saucepan (one that has a lid) with some olive oil..
- Once the shallots are soft add the rest of the veg. Add the meatballs to brown them.
- Add the tomatoes, spices and chickpeas. Simmer and reduce.
- Stir in the spinach. Now crack in each egg, then put the lid on for a couple minutes so the eggs bake.
- Serve and enjoy 😊.
Serve the kefta directly from the tagine or pot, with warm slices of toasted bread for mopping up the sauce. In some Moroccan homes where fiery dishes are appreciated, a whole dried red pepper is added to the sauce.- To make meatballs: Put the onion in a food processor and process until finely chopped. Tear bread into pieces, add to the onion, along with the egg, and process briefly. A favorite of children and adults alike, kefta mkaouara (or Mmawra) is a presentation of petite, cherry-sized meatballs in a zesty homemade tomato sauce. Traditionally this famous Moroccan dish is prepared in a tagine, which lends earthy flavor, but a deep, wide skillet or Dutch oven will work just fine.
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