Entree: Morocco – Berber Cuisine – كفتة طاجين ➤ Kufta Tagine (Spiced ground meatball stew cooked in a tagine with tomatoes and eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 7 min

Total 1 hr 2 min

Ingredients

- 1 lb (454 g) ground lamb or beef
- 1 small onion, grated or very finely chopped (about 3 oz / 85 g)
- 1/2 cup (15 g) chopped fresh parsley
- 1/2 cup (15 g) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil, plus extra for drizzling
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 2 cloves garlic, minced
- 1/2 cup (120 ml) water or beef/chicken stock
- 1/4 cup (40 g) pitted green olives (optional)
- 2 preserved lemon quarters, finely chopped (optional)
- 2–3 large eggs
- Harissa or cayenne to taste (optional)
- Fresh chopped parsley or cilantro for garnish

Instructions

1. In a bowl combine ground meat, grated onion, parsley, cilantro, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix gently until just combined and shape into small oblong meatballs or ovals about 1–1.5 inches (makes ~16–20 kefta).
2. Heat 1 tbsp olive oil in a wide, heavy skillet or tagine over medium-high heat. Brown the kefta in batches 1–2 minutes per side; they need not be fully cooked. Remove and set aside.
3. In the same pan add a touch more oil if needed, reduce heat to medium, and sauté minced garlic 30 seconds. Add crushed tomatoes, tomato paste, and 1/2 cup (120 ml) water or stock. Stir in olives and preserved lemon if using, and adjust seasoning with salt and a pinch of harissa or cayenne if desired.
4. Return the kefta to the sauce, nestling them into the tomato mixture. Cover and simmer gently 12–18 minutes until meatballs are cooked through and sauce has thickened.
5. Make 2–3 small wells in the sauce and crack eggs into them. Cover and cook 4–7 minutes until eggs reach desired doneness.
6. Finish with a drizzle of olive oil and a sprinkle of chopped parsley or cilantro. Serve hot with crusty bread or couscous.