Ingredients for Lamb Kefta Tagine
- 1 lb ground lamb
- Parsley
- Fresh Coriander
- 1/2 cup finely chopped onion (for kefta) + 1/2 cup chopped onion (for sauce)
- 1 tbsp ground cumin
- Paprika
- Cayenne
- 1/2 tsp salt
- 2 tbsp olive oil
- Garlic Cloves
- Green Bell Pepper
- Fresh Parsley
- Tomatoes
- Fresh Ground Black Pepper
- Ground Cinnamon
- 1/2 tsp turmeric
- Fresh Lemon Juice
- 2 large eggs
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How to Make Lamb Kefta Tagine
- In a large bowl, combine 1 lb ground lamb, 1/2 cup finely chopped onion, 1/4 cup chopped cilantro, 1 tbsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/4 tsp cayenne pepper (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Gently mix with wet hands until just combined. Roll into 1-inch meatballs.
- Heat 2 tbsp olive oil over medium-low heat in a large tagine or oven-safe casserole dish.
- Brown the lamb meatballs in batches, ensuring not to overcrowd the pan. Remove and set aside on paper towels.
- Add 2 cloves minced garlic, 1/2 cup chopped onion, and 1/2 cup chopped bell pepper to the tagine. Sauté until softened and translucent, about 5 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 cup chicken broth, 1/2 tsp saffron threads (optional), 1/4 cup chopped dried apricots, and 1/4 cup chopped pitted dates. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 30 minutes, allowing the sauce to thicken slightly.
- Stir in 2 tbsp lemon juice and return the meatballs to the tagine.
- Cover and simmer for another 15 minutes, allowing the flavors to meld.
- Gently crack 2 large eggs into the sauce, cover, and let poach for a few minutes until the whites are set but the yolks remain slightly runny.
- Serve hot from the tagine with crusty bread (recipe #260654) for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
23g
Fat
70g
Carbs
4g
