Ingredients
-
-
1
-
2
-
1
-
1/2
-
1
-
1/2
-
1/4
-
1/4
-
-
2
-
2
-
1
-
1
-
1
Directions
Lamb Kefta Tagine, This is a very popular dish in Morocco It can be bought from vendors on the street Serve with Recipe #260654 to scoop up meat and sauce, no utensils required , This was so yummy and such a change of pace! The flavor was incredible! Thank you for sharing! LA :-), delicious and easy Great change of pace with flavors that excite 🙂 I left the eggs out bc i didnt realize i had used them all
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Steps
|
1
Done
|
Combine All the Ingredients For the Kefta and Form Into 1 Inch Balls With Wet Hands. |
|
2
Done
|
Heat the Olive Oil Over Medium-Low in a Large Tagine or Stove-Top Casserole Dish. |
|
3
Done
|
Brown the Lamb on All Sides (3-5 Minutes), Then Remove, Leaving the Oil in the Pot. Drain the Meatballs on Paper Towels. |
|
4
Done
|
Add the Garlic, Onion, and Bell Pepper to the Oil and Saute Until the Onion Is Clear. |
|
5
Done
|
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
Done
|
Stir the the Lemon Juice Into Sauce Then Place the Kefta in the Tagine. Cover and Simmer For Another 15 Minutes. |
|
7
Done
|
Carefully Break the Eggs Into the Sauce and Poach For a Few Minutes (don't Overcook the Eggs). |
|
8
Done
|
Serve Hot from the Tagine With Thick Bread. |
