Add the meatballs and simmer for a further 5 minutes shaking the pan from time to time. Kefta meatballs are made with ground or minced meat often lamb or beef.

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To make meatballs.

Meatball tagine. Add meatballs and cook turning for 3-4 mins or until browned. Form the mixture into three or four meatballs and pan-fry them in. The meatballs can be made from ground lamb or beef or a combination of the two.

Place the tagine in the preheated. Put the onion in a food processor and process until finely chopped. Heat half the oil in a large saucepan over medium-high heat.

In a tagine add the olive oil and tomatoes season with salt and cook over medium-low heat until deep red and thicker about 15 minutes. Cook uncovered for 5 minutes gently turning the meatballs with a pair of spoons until browned on all sides. Add the herbs spices and tomatoes and cook on a low simmer for 5 minutes.

Tear bread into pieces add to the onion along with the egg and process briefly. Transfer to a plate. Brown the meatballs and remove from the pan.

Eggs are typically cooked on top of the dish but these can be omitted. Add raisins chickpeas tomatoes broth coriander cumin cinnamon crushed red pepper saffron salt and pepper to the tagine and cover. Kefta mkaouar a also spelled kefta mkawra is a delicious and popular Moroccan tagine of meatballs and spicy tomato sauce.

Reduce the heat to medium and fry the garlic for 4 minutes or until tender. Divide the sausage into 12 meatballs. Kefta tagine or kefta tajine is a Moroccan meatball dish.

Gently set the meatballs in the tomato sauce. Moroccan meatballs are usually shaped in petite round balls - usually from seasoned ground beef or lamb. The sauce should be prepared from scratch using fresh ripe tomatoes.

The meatball recipe makes 30-32 meatballs and you only need 12-16 depending on your apeptite and whether you serve any couscous or rice with the tagine so you can freeze the rest in layers uncooked or you could cook them in the oven 160C for 20 minutes turning shaking every 5 minutes and keep them in the fridge for little snacks or have on salads or crumble on. A tagine is a popular Moroccan stew dish featuring meatballs slow braised in a hot sour tomato sauce with black olives. Stir in the remaining garlic spices and herbs.

Combine the minced lamb in a bowl with half the crushed garlic half the cumin and season with salt and pepper. Heat the oil in a large skillet with a lid preferably cast iron or a tagine with a heat diffuser over medium high heat. If you do not have either you can easily replace it with turkey or chicken.

In Arabic cooking it is often referred to as. Add the onions and sauté until softened 2-3 minutes.

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