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Moroccan Kefta Tagine
Created by: Howcan Team
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 can (14 oz) diced tomatoes
- 1/2 cup beef or chicken broth
- 1/4 cup green olives, pitted
- 2 tbsp fresh cilantro, chopped
Instructions
- In a large bowl, combine 1 lb ground beef, 1 small finely chopped onion, 2 minced cloves of garlic, 1/4 cup chopped fresh parsley, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground cinnamon, 1/4 tsp cayenne pepper, and salt and pepper to taste. Mix well and form into small meatballs.
- In a tagine or large skillet, heat 2 tbsp of olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
- Add 1 can of diced tomatoes and 1/2 cup of beef or chicken broth to the tagine. Bring to a simmer and cook for 15-20 minutes, until the meatballs are cooked through and the sauce has thickened.
- Stir in 1/4 cup of pitted green olives and 2 tbsp of chopped fresh cilantro. Cook for an additional 5 minutes.
- Serve the kefta tagine hot, with couscous or crusty bread for soaking up the flavorful sauce.
The Moroccan Kefta Tagine is a traditional dish that has been enjoyed for centuries in Morocco. This flavorful dish features seasoned ground meat, typically lamb or beef, shaped into meatballs and cooked in a savory tomato-based sauce with a blend of aromatic spices such as cumin, paprika, and cinnamon. The dish is often prepared in a tagine, a cone-shaped clay pot that helps to infuse the flavors and tenderize the meat. Renowned chefs like Mourad Lahlou have popularized this dish, and it is a staple in Moroccan households and restaurants. The best version of this dish can be found in the bustling markets of Marrakech or at authentic Moroccan eateries around the world. To make the perfect Kefta Tagine, it's crucial to get the spice blend just right and to slow-cook the meat to tender perfection. Alternatively, some chefs also add eggs to the dish, creating a delightful variation known as Kefta Mkaouara.
60 min
4
450 calories
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