Classic Moroccan Lamb Meatballs in Tomato Sauce (Kefta Mkaoura)
Discover this authentic Moroccan recipe for succulent lamb meatballs simmered in a rich tomato sauce. For a truly unique dining experience, serve this dish with a traditional pot of hot Moroccan mint tea.
Ingredients
For the Meatballs (Kefta):
500g Ground lamb (minced)
1 tsp Ground black pepper
1 tsp Paprika
1 tsp Ground ginger
1 tsp Salt
40g Fresh parsley, finely chopped
For the Tajine Sauce:
1 tbsp Olive oil (adjusted from 1 tsp for better sautéing)
1 Small onion, finely chopped
1 clove Garlic, minced
1 packet Solis Fried Tomato Sauce (Tomato frito)
2 tsp Paprika
1 tsp Ground cumin
1/2 tsp Ground black pepper
6 Eggs, slightly beaten (or whole for poaching)
Extra parsley for garnish
Instructions:
- Prepare the Meatballs: In a large mixing bowl, combine the ground lamb, black pepper, paprika, ginger, and chopped parsley. Mix well by hand and shape the mixture into small, bite-sized meatballs.
- Brown the Meat: Heat the olive oil in a traditional Tajine or a deep skillet. Brown the meatballs on all sides over medium heat. Once browned, remove them from the pan and set aside.
- Sauté the Aromatics: In the same skillet, sauté the chopped onion and garlic for a few minutes until translucent and fragrant.
- Simmer the Sauce: Pour in the tomato sauce and add the cumin, black pepper, and paprika. Stir well and let the sauce simmer for a few minutes until the flavors meld.
- Cook the Kefta: Return the meatballs to the sauce. Cover and cook on low heat for approximately 20 minutes.
- Add the Eggs: Remove the cover and carefully pour the beaten eggs (or crack them whole) into separate areas among the meatballs.
- Final Touch: Cover the pan again and cook for a few more minutes until the eggs are just set. Garnish with a fresh sprinkle of parsley and serve immediately.
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