Wednesday, October 7, 2015
Kefta mkaouara (tagine)
I never need an excuse to fire up the tagine, it’s a great cooking vessel and it’s always nice to come across new recipes to try rather than getting stuck in a rut. This recipe is based on a Rick Stein one which stuck in my mind from one of his various television shows, so this may not be his exact recipe, but how I remembered it and adjusted for my tastes.
500g Lamb or beef mince
Paprika, hot smoked
Parsley, finely chopped
1 Egg, per portion
Tomatoes, 1–2 cans
Garlic, 3–4 cloves sliced
In a bowl, combine the mince, a couple spoons of cumin and paprika, add chilli to your taste, salt and a handful of parsley. Mix together, but don’t overwork the meat. Use a tablespoon to scoop even portions of meat and roll into balls. Set aside.
Heat the tagine over a medium heat, when up to temperature add a good glug of olive oil and start browning the meatballs. When lovely and brown all over, spoon into a bowl and set aside.
Add the onion and garlic to the tagine and sauté until translucent. Add a spoon or two of cumin, paprika, salt and chilli to taste. Gently cook the spices out. Add the meatballs back to the tagine and stir. Pour in the can of tomatoes, and add some liquid if needed, you want the liquid to cover at least half the meat ball. Place the lid on and cook for 5–10 minutes.
Taste and season. Make little wells where you want to place the eggs and crack them in. Place the lid back on and cook for about 5 minutes, depends on the size of your eggs.
Serve with some good flat bread and strained yoghurt.