Ingredients
- 1 kg of minced meat
- 1/L of tomato coulins
- 2 Onion, sliced
- 2 tbsp. tablespoon of tomato paste
- 1 Tbsp. coffee cumin
- 1 Tbsp. teaspoon of Paprika
- 1/2 tsp. teaspoon cinnamon
- 1 tbsp. teaspoon of ginger
- 1 Pinch of Saffron
- 1/2 teaspoon olive oil
- 4 Eggs
- 1 bunch of finely chopped coriander
- 1 Tbsp. coffee of Ras el hanout
- Salt and pepper
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Preparation
Kefta tagine Mkaouara (Mkawra) is a Moroccan dish traditionally prepared as a tagine dish. These small meatballs of beef or lamb are simmered in a spicy tomato sauce, then eggs are added in the last minutes of cooking.
It is served in the same dish. Served with crusty Moroccan bread.
If you don’t have a tagine, you can use a deep frying pan with a tight-fitting lid.
You can mix a small handful of rice with the meatballs.
Preparation of the kofta tagine recipe
In a large salad bowl, mix the minced meat, half of the coriander, cumin, paprika, cinnamon, ginger, saffron, salt and pepper. Knead well with your hand. Shape with balls of identical size.
Put the oil in a tagine dish, otherwise you can use a simple stewpan, add the onions and brown. Add the tomato hakes and ras el hanout. Leave to simmer for 5 minutes.
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source: la-cuisine-marocaine.com
