Kefta Tagine with Spiced Tomato Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh cilantro, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 30g (Saturated Fat: 11g)
• Carbohydrates: 6g (Sugars: 3g)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground lamb, chopped onion, minced garlic, parsley, cilantro, cumin, paprika, cinnamon, ginger, coriander, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the olive oil in a tagine, deep skillet, or Dutch oven over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the pan and set aside.
4. 4.
   In the same pan, add the diced tomatoes, tomato paste, and beef or vegetable broth. Stir well to combine.
5. 5.
   Return the meatballs to the pan, nestling them into the tomato sauce. Cover the pan with a lid and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
6. 6.
   Serve the Kefta Tagine hot, garnished with fresh cilantro. It pairs well with couscous or crusty bread.

Treat your ingredients with care...

• Ground beef and lamb — Use a mixture of lean ground beef and lamb for the best flavor and texture in the meatballs.
• Fresh herbs — Make sure to finely chop the parsley and cilantro to evenly distribute their flavors throughout the meatballs.
• Moroccan spices — Use high-quality ground spices to ensure the authentic flavors of Moroccan cuisine.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the meat mixture.
• If you prefer a smoother sauce, you can blend the diced tomatoes before adding them to the dish.
• Serve the Kefta Tagine with a side of Moroccan-style couscous for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to adjust the spices according to your taste preferences.

Serving advice

Serve the Kefta Tagine hot, garnished with fresh cilantro. It is best enjoyed with a side of couscous or crusty bread to soak up the flavorful tomato sauce.

Presentation advice

Present the Kefta Tagine in a traditional Moroccan tagine dish, if available, to showcase the cultural heritage of the recipe. Alternatively, serve it in a deep serving platter, allowing the meatballs to be displayed on top of the spiced tomato sauce.