Kefta Tagine

Ingredients

• 1 lb ground lamb
• ¼ cup fresh cilantro, finely chopped
• ¼ cup fresh parsley, finely chopped
• ½ medium onion, finely minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, sliced
• 2 clove garlic, minced
• 1 can (14 oz) canned crushed tomatoes
• ½ tsp ground cumin
• ¼ tsp ground ginger
• 1 whole cinnamon stick
• ½ cup chicken or lamb broth
• 1 pinch salt and pepper to taste
• 4 whole eggs
• 2 tbsp fresh cilantro for garnish

Instructions

1. 1

   In a bowl, combine ground lamb, cilantro, parsley, minced onion, cumin, coriander, paprika, salt, and pepper. Mix gently with your hands until just combined.

2. 2

   Roll the mixture into 12–16 meatballs about 1.5 inches in diameter.

3. 3

   Heat olive oil in a large tagine or heavy-bottomed skillet over medium-high heat. Brown the meatballs on all sides (about 5–7 minutes total), working in batches if needed. Set aside.

4. 4

   In the same pan, sauté sliced onion until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.

5. 5

   Stir in crushed tomatoes, cumin, ginger, cinnamon stick, and broth. Bring to a simmer and season with salt and pepper.

6. 6

   Return meatballs to the pan, nestling them into the sauce. Reduce heat to medium-low and simmer for 12–15 minutes until the sauce thickens slightly.

7. 7

   Make 4 small wells in the sauce and crack an egg into each well. Cover and cook for 3–5 minutes until eggs reach desired doneness.

8. 8

   Remove cinnamon stick. Garnish with fresh cilantro and serve warm with bread or couscous.

Tools you’ll need

• large tagine or 12-inch heavy-bottomed skillet
• mixing bowl
• spoon
• meat thermometer (optional)

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