Lamb Kefta Tagine Recipe

Name: Lamb Kefta Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kefta (Meatballs); 1 lb ground lamb; 2 tablespoons parsley, finely chopped; 1 tablespoon fresh coriander, finely chopped; 1/2 onion, grated; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon cayenne; 1/4 teaspoon salt; Stew; 2 tablespoons olive oil, for frying; 2 garlic cloves, peeled & chopped; 1 onion, peeled and finely chopped; 1 green bell pepper, seeded and chopped; 1 bunch fresh parsley, chopped; 3 -4 tomatoes, chopped; 1 teaspoon ground cumin; 1 teaspoon salt (or to taste); 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon ground cinnamon; 1/4 teaspoon turmeric; 1/4 teaspoon cayenne; 2 tablespoons fresh lemon juice; 4 eggs

Servings: persons

Kefta (Meatballs)
1 lb ground lamb
2 tablespoons parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
1/2 onion, grated
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon salt
Stew
2 tablespoons olive oil, for frying
2 garlic cloves, peeled & chopped
1 onion, peeled and finely chopped
1 green bell pepper, seeded and chopped
1 bunch fresh parsley, chopped
3 -4 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon salt (or to taste)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
4 eggs

1
Combine all the ingredients for the kefta and form into 1 inch balls with wet hands.
2
Heat the olive oil over medium-low in a large tagine or stove-top casserole dish.
3
Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels.
4
Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear.
5
Add the remaining ingredients, except the eggs and kefta to the tagine. Cover and simmer over low heat for 30 minutes until the sauce begins to thicken.
6
Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes.
7
Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
8
Serve hot from the tagine with thick bread.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Kefta (Meatballs), 1 lb ground lamb, 2 tablespoons parsley, finely chopped, 1 tablespoon fresh coriander, finely chopped, and more.

Yes, Lamb Kefta Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Kefta Tagine

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