moroccan kefta tajine

a recipe by
Francine Lizotte
Surrey South, BC

This exotic African dish is a flavorful combination of ingredients! This one pot meal is a great comfort food to enjoy anytime.

serves 4 servings
prep time 15 Min
cook time 55 Min
method Stove Top

Ingredients For moroccan kefta tajine

  • TOMATO SAUCE
  • 1 can
    (28 oz.) san marzano whole tomatoes, crushed
  • 2 Tbsp
    olive oil
  • 2/3 c
    white onions, finely diced
  • 1/3 c
    red peppers, finely diced
  • 1/3 c
    green peppers (substitute poblano), finely diced
  • 4 lg
    cloves garlic, pressed
  • 1/2 Tbsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/4 tsp
    red pepper flakes, or more to taste
  • MEATBALLS
  • 1/2 lb
    ground beef
  • 1/2 lb
    ground lamb
  • 1/3 c
    white onions, finely chopped
  • 1 lg
    clove garlic, pressed
  • 1 Tbsp
    fresh parsley, chopped
  • 1 Tbsp
    fresh cilantro, chopped
  • 1 tsp
    fresh mint, chopped
  • 1 tsp
    ground cumin
  • 1 tsp
    mild paprika
  • 1/2 tsp
    hot paprika
  • 1/2 tsp
    turmeric
  • 1/4 tsp
    ground cinnamon
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • TOPPING
  • 4 lg
    free-range eggs
  • 1/2 Tbsp
    fresh chopped cilantro, for garnish
  • 1/2 Tbsp
    fresh chopped parsley, for garnish

How To Make moroccan kefta tajine

  • 1
    SAUCE:
  • 2
    Place a diffuser between the heat source and tajine. Set the heat to medium and add 2 tbsp. oil.
  • 3
    When it gets hot, add onions, red peppers and green peppers. Sauté the vegetables until they soften, about 3 to 4 minutes.
  • 4
    Add pressed garlic and sauté for only 30 seconds before adding crushed tomatoes, cumin, coriander, ground sea salt, freshly ground black pepper, and red pepper flakes. Stir until the ingredients are blended and bring to a simmer.
  • 5
    Add pressed garlic and sauté for only 30 seconds before adding crushed tomatoes, cumin, coriander, ground sea salt, freshly ground black pepper, and red pepper flakes. Stir until the ingredients are blended and bring to a simmer.
  • 6
    MEATBALLS:
  • 7
    In a mixing bowl, combine all the meatball ingredients. Mix the ingredients by hand until well incorporated.
  • 8
    With wet hands, form small balls about a ping pong ball size or small cocktail meatballs; place on a plate while doing the others - should make around 20 of them.
  • 9
    Taste and adjust the sauce if necessary before putting the meatballs in. Distribute them evenly, cover and cook for 5 minutes.
  • 10
    A few minutes later, gently rotate them, increase the heat back to medium, cover and cook them for an additional 10 minutes.
  • 11
    TOPPING:
  • 12
    When time is up, place 4 eggs on top making sure to not break the yolks. Cover and cook for 5 minutes.
  • 13
    Before serving, sprinkle on some cilantro and parsley.
  • 14
    To view this delicious one pot recipe on YouTube, click here>>> https://youtu.be/d2uuyfF5L54
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