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Lamb Kefta Tagine

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Ingredients

Adjust Servings:
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
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

Nutritional information

514
Calories
351 g
Calories From Fat
39.1 g
Total Fat
14.2 g
Saturated Fat
294.3 mg
Cholesterol
888.2 mg
Sodium
13.6 g
Carbs
3.7 g
Dietary Fiber
5.8 g
Sugars
27.8 g
Protein
373g
Serving Size

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Lamb Kefta Tagine

Features:
    Cuisine:

    This was so yummy and such a change of pace! The flavor was incredible! Thank you for sharing! LA :-)

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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