Lamb Kefta Tagine
Indulge in the rich, aromatic flavors of Lamb Kefta Tagine, a traditional Moroccan dish that transforms simple ingredients into a heartwarming feast. Juicy lamb meatballs are infused with fresh parsley, cilantro, and a fragrant blend of spices including cumin, coriander, cinnamon, and paprika. These perfectly seasoned keftas are simmered in a savory tomato-based sauce infused with garlic and warming spices, all prepared in a traditional tagine or deep pan. This one-pot wonder is perfect for pairing with warm crusty bread, fluffy couscous, or rice, making it a versatile and comforting meal for gatherings or family dinners. Ready in just over an hour, this gluten-free dish is a celebration of bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 500 g Ground lamb
- 1 large Onion
- 4 Garlic cloves
- 30 g Fresh parsley
- 30 g Fresh cilantro
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground cinnamon
- 2 tsp Paprika
- 0.5 tsp Chili powder (optional)
- 400 g Crushed tomatoes
- 2 tbsp Tomato paste
- 2 tbsp Olive oil
- 250 ml Water
- 0.5 tsp Ground black pepper
- 1 tsp Salt
- 1 Egg
Instructions
Finely chop the onion, 2 cloves of garlic, parsley, and cilantro. Reserve half of the onion for the sauce.
In a large mixing bowl, combine the ground lamb, half the chopped onion, 2 cloves of minced garlic, half the parsley, half the cilantro, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon cinnamon, 1 teaspoon paprika, salt, black pepper, and the egg. Mix well until all ingredients are evenly incorporated.
Form the lamb mixture into small meatballs, about the size of a walnut. Place them on a plate and set aside.
Heat 1 tablespoon of olive oil in a tagine or deep pan over medium heat. Add the remaining chopped onion and cook until soft, about 5 minutes.
Add the remaining 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon coriander, 0.5 teaspoon cinnamon, 1 teaspoon paprika, and chili powder (if using). Stir and cook for 1-2 minutes, until fragrant.
Stir in the crushed tomatoes, tomato paste, and water. Season the sauce with salt to taste. Bring the mixture to a simmer.
Carefully place the lamb meatballs into the sauce, making sure they are nestled in but not overcrowded. Cover the tagine or pan with a lid and cook over low heat for 30 minutes, occasionally spooning sauce over the meatballs.
Uncover and let the sauce simmer for an additional 10-15 minutes to thicken, if needed.
Sprinkle the remaining parsley and cilantro over the top as a garnish before serving.
Serve hot with warm crusty bread, couscous, or rice for a complete meal.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
