Submitted by : Mamat Kamal
Duration : 90
Serve : 4
Ingredients for Kefta Seasoning Blend:
500 gr beef Kefta
1/2 medium onion, chopped very finely or grated
2 cloves garlic, very finely chopped or grated
1 teaspoon red paprika
1 teaspoon ground cumin
Some salt to taste
1/4 teaspoon ground black pepper
4 tablespoons fresh parsley and coriander leaves, chopped
1 tablespoon fresh lemon juice
Ingredients for cooking Tagine Kefta with Tomato Sauce :
About 500 gr fresh, ripe tomatoes, grated or chopped in blender
1/4 teaspoon tomato puree or tomato paste
1/2 medium onion, chopped very finely or grated
1 clove garlic, very finely chopped or grated
1 teaspoon red paprika
1/2 teaspoon ground cumin
Some salt to taste
1/4 teaspoon of sodaniya powder or you can use hot red paprika or red chilli powder or Tunisian Harissa. Only for spicy food lovers!
1 tablespoon fresh parsley and coriander leaves, chopped
60 ml olive oil
2 or 3 eggs
Method for making Kefta meatballs :
- Combine Kefta and all seasoning blend in a bowl. Using your hands, mix all the ingredients together to combine. It is very important to knead thoroughly to distribute flavourings through the meat.
- Roll Kefta into small balls.
Method for Cooking Tagine Kefta :
- I used a stovetop to cook this tajine over a very low heat (you can also use a heavy and deep skillet). Pour oil, then add salt into tajine and when heated, fry Kefta meatballs on all sides until slightly browned and sealed. It is important to BROWN Kefta meatballs before adding tomato sauce. Browning tends to seal the meat and keeps the flavour from being absorbed into the sauce, thus ending up with a very flavourful Kefta and nice, tasty sauce. Don’t skip this step, it’s very important.
- Add onion, garlic, then sauté until they are transparent.
- Add tomatoes, tomato paste and all spices. Cover and allow to cook for about 30 to 40 minutes, or until the sauce is thick. You might need to add some water (but make sure not to add too much). Add only if your tomatoes are not juicy enough and the sauce is TOO THICK to serve (usually 30 ml of water is sufficient).
- Add parsley and coriander, then stir. Break the eggs, one by one, over the top of Kefta meatballs, cover and let cook for an additional 6 to 8 minutes or until the eggs are set to your desired consistency. Some prefers set whites with slightly runny yolks, and some firmer yolks, so it’s up to you!
- Sprinkle on some ground cumin and serve immediately. Enjoy!