Moroccan Spiced Lamb Kefta with Eggs in Savory Tomato Sauce
Experience the rich flavors of Morocco with this delightful Kefta Tajine, featuring tender meatballs made from seasoned ground lamb or beef simmered in a robust tomato sauce. Infused with aromatic spices, this dish is complemented by hearty vegetables like squash and peas, creating a comforting and vibrant meal. Topped with gently cooked eggs, it is perfect when served over fluffy couscous or rice. Pair it with a fresh salad and crusty bread for a delightful dining experience that transports you to the streets of Marrakech.
4
Servings
200
Calories
16
Ingredients
Ingredients
Ground lamb or beef
1 lb (raw)
Onion
1 (grated (1/2 for meatballs, 1/2 for sauce))
Salt
1 teaspoon (divided (1/2 for meatballs, 1/2 for sauce))
Pepper
1/4 teaspoon (ground)
Sweet Hungarian paprika
1 teaspoon (divided (1/2 for meatballs, 1/2 for sauce))
Fresh coriander
2 sprigs (finely chopped)
Flat leaf parsley
2 sprigs (finely chopped)
Olive oil
2 tablespoons (for sautéing)
Ground ginger
1/8 teaspoon (ground)
Turmeric
1/4 teaspoon (ground)
Cayenne pepper
1/2 teaspoon (ground)
Tomato paste
3 tablespoons (for sauce)
Lamb or beef stock
1 cup (for sauce)
Squash or potatoes
2 cups (peeled & cut into large chunks)
Peas
1/2 cup (frozen or fresh)
Eggs
3 (beaten)
Instructions
1
In a mixing bowl, combine ground meat, grated onion, salt, pepper, sweet paprika, coriander, and parsley. Use your hands to blend the ingredients thoroughly.
2
Form the mixture into small meatballs, about 3/4 to 1 inch in diameter, and set them aside.
3
In a large skillet or tajine, heat the olive oil over medium heat. Add the remaining grated onion and sauté until translucent, about 3-4 minutes.
4
Stir in the salt, sweet paprika, ground ginger, turmeric, and cayenne pepper, cooking for an additional minute until aromatic.
5
Add the tomato paste and stock to the pan, stirring until well combined. Allow the sauce to simmer, covered, for 5 minutes.
6
Gently place the meatballs into the sauce and add the squash and peas. Cover and simmer over medium-low heat for 15 minutes, stirring occasionally to prevent sticking.
7
Pour the beaten eggs over the meatballs and vegetable mixture in a steady stream. Cover again and continue to cook until the eggs are set, about 3 minutes, depending on your preference for doneness.
8
Serve warm over couscous or rice, and sprinkle with cumin or black pepper if desired.
Nutrition Information
11.25g
Fat
10g
Carbs
12.5g
Protein
2g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Spiced Lamb Kefta?
It is a traditional Moroccan dish featuring seasoned ground meat meatballs simmered in a savory tomato sauce with vegetables and eggs.
Which meats are suitable for this recipe?
You can use either ground lamb or ground beef for the meatballs.
What size should the meatballs be?
The meatballs should be formed into small spheres approximately 3/4 to 1 inch in diameter.
What spices are used in the meat mixture?
The meat is seasoned with salt, pepper, sweet paprika, coriander, and parsley.
How is the onion prepared?
The onion should be grated, with half used for the meatballs and the other half for the sauce.
What vegetables can be added?
The recipe calls for squash or potatoes along with peas.
What kind of paprika is best?
Sweet Hungarian paprika is recommended for this recipe.
How much oil is needed for cooking?
You will need 2 tablespoons of olive oil for sautéing the onion.
What spices are in the tomato sauce?
The sauce is flavored with sweet paprika, ground ginger, turmeric, and cayenne pepper.
How long do the meatballs cook in the sauce?
The meatballs and vegetables should simmer together for about 15 minutes.
How are the eggs prepared before adding?
Three eggs should be beaten before being poured over the mixture in a steady stream.
How long does it take for the eggs to set?
The eggs take about 3 minutes to set once poured into the pan.
What are the recommended side dishes?
This dish is best served over fluffy couscous or rice, often accompanied by a fresh salad and crusty bread.
Is the dish spicy?
It contains 1/2 teaspoon of cayenne pepper, which adds a bit of heat, balanced by other aromatic spices.
Can I use frozen peas?
Yes, the recipe allows for either frozen or fresh peas.
How many calories are per serving?
Each serving contains approximately 200 calories.
What is the protein content?
There are 12.5 grams of protein per serving.
How much fat is in one serving?
Each serving contains 11.25 grams of fat.
What is the carbohydrate count?
Each serving has 10 grams of carbohydrates.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What type of stock should I use?
You can use either lamb or beef stock depending on the meat used for the meatballs.
Is this recipe considered a stew?
Yes, the dish is categorized as a stew.
Can I substitute squash for potatoes?
Yes, the recipe lists squash or potatoes as interchangeable options.
What fresh herbs are required?
You will need fresh coriander and flat leaf parsley, both finely chopped.
How much tomato paste is needed?
Use 3 tablespoons of tomato paste for the sauce base.
Do I cover the pan while simmering?
Yes, the sauce should simmer covered for 5 minutes initially, and the meatballs/vegetables should also simmer covered.
What can I sprinkle on top for extra flavor?
You can sprinkle the finished dish with cumin or black pepper if desired.
How much salt is used in total?
One teaspoon of salt is used, divided between the meatballs and the sauce.
How much ginger is in the recipe?
The recipe uses 1/8 teaspoon of ground ginger.
What is the fiber content per serving?
Each serving provides 2 grams of fiber.