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Kefta mkaouara (spicy egg, meatball and tomato tagine) April 19, 2011

Filed under: Meat,Rice and Grains — delishuss @ 9:08 pm
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I saw this on Saturday’s kitchen. It’s a recipe from Rick Steins. I have a tagine (first time I tried it out :-)) but you can do them in the frying pan first and then put them in the oven in a casserole dish. Serve with cous cous. Rick says that you can also use prawns instead of the meatballs. Yummy!


  • 3 tbsp olive oil
  • 4 very fresh medium-sized free-range eggs
  • salt and freshly ground black pepper
  • a small handful fresh coriander leaves, coarsely chopped, to garnish
For the meatballs
  • 450g/1lb minced beef or lamb
  • 2 tbsp finely chopped parsley
  • 1 tsp ground cumin
  • 1 tsp salt
  • freshly ground black pepper
  • ½ tsp hot paprika
For the sauce
  • 1 medium onion, finely chopped
  • 900g/2lb ripe tomatoes, skinned, seeded and chopped, or 2 x 400g/14oz cans chopped tomatoes
  • 1 tsp ground cumin
  • ½ teaspoon hot paprika
  • 1 tsp freshly ground black pepper
  • 2 garlic cloves, crushed
  • salt to taste

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the meatballs, put the minced beef, parsley, cumin, paprika, one teaspoon salt and some freshly ground black pepper into a bowl and mix together well using your hands. Dampen your hands and form the mixture into about 28 2.5cm/1in balls.
  3. Heat two tablespoons of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.
  4. For the sauce, add the onion to the tagine or pan with the remaining tablespoon of oil and cook gently for ten minutes until very soft and just beginning to brown. Add the remaining sauce ingredients and leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.
  5. Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make four slight dips in the mixture and break an egg into each one. Bake in the oven for 15 minutes or until the eggs are just set.
  6. Scatter with the chopped coriander and serve with warm flatbread

Lamb Meatball Tagine August 29, 2010

Filed under: Uncategorized — delishuss @ 8:33 pm
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I enjoyed this one, it’s quite sweet so if you don’t like sweet and savory then it’s probably not for you.

Serves 6


2 medium red onions

2 carrots

2 parsnips

½ swede

3tbsp sunflower oil

4 garlic cloves, bruised

2 x 500g lamb mince

30 fresh breadcrumbs

½ 200g jar tagine spice paste

400g tin of chopped tomatoes

Lemon juice, to taste

½ 25g pack of fresh coriander, chopped

250g couscous, to serve


  1. Heat the oven to 190 degrees celsuis/275 degrees Fahrenheit, gas 5. Cut each onion into 8 wedges. Peel and cut the remaining root vegetables into 2cm chunks.
  2. Put 2tsbp oil in a roasting tin. Add the veg and garlic, season and toss together. Cook for 35-40 minutes until tender and golden.
  3. Meanwhile, mix together the lamb mince and breadcrumbs and season. Roll into 24 equal-sized balls. Heat the remaining oil in a frying pan and brown the meatballs all over.
  4. Discard any excess fat from the pan, then add the spice paste, chopped tomatoes and 175ml water. Bring to the boil, then cook over a low heat for 10-15 minutes until the meatballs are completely cooked through.
  5. Carefully stir the meatballs into the roasted vegetables. Check the seasoning, adding lemon juice to taste. Stir through the chopped coriander, reserving a little to garnish, and serve with couscous.