Moroccan Kefta Tagine
14 ingredients · 11 steps · from OhDelices Culinary Academy
Ingredients
- 1 small Onion
- a small piece Garlic
- a bunch/few branches Parsley and Cilantro (mixed)
- 1 pound Ground Meat
- to taste Ground Cumin
- to taste Paprika
- to taste Chili Pepper
- to taste Black Pepper
- to taste Ground Ginger
- to taste Salt
- 1/2 tablespoon Tomato Paste
- 3 tablespoons Olive Oil
- 2 tablespoons Vegetable Oil
- a little bit Water
Steps
- Peel the onion and coarsely chop the herbs (parsley and cilantro).
- Blend the onion, garlic, parsley, and cilantro.
- In a bowl, mix the ground meat with the blended mixture, along with ground cumin, paprika, chili pepper, black pepper, ground ginger, and salt. Mix until well combined.
- Prepare the sauce for the tagine by removing the seeds from the tomatoes (implied step).
- Add tomato paste to the pot and season it with a little bit of paprika, black pepper, salt, and chili pepper.
- Add 3 tablespoons of olive oil and 2 tablespoons of vegetable oil to the sauce.
- Pour in some water until you have enough liquid. Cover the pot and let the sauce cook for 15 minutes.
- While the sauce is cooking, shape the ground meat into small meatballs (kefta), ensuring they are all the same size.
- Add the shaped kefta to the simmering sauce.
- Mix everything by rotating the pot gently so as not to destroy the shape of the meatballs.
- Let the kefta cook for three to four minutes until cooked through and the sauce has thickened.
Recipe extracted by Foodle from “[ENG] Moroccan Kefta Tagine: A Quick & Easy Recipe | Flavors of Morocco” by OhDelices Culinary Academy. Quantities follow the video and may be approximate — watch the original for technique.