📝 About This Recipe
Transport your senses to the bustling medinas of Marrakech with this quintessential Moroccan comfort dish. Tender, spiced lamb meatballs are simmered in a vibrant, cumin-scented tomato sauce until they are succulent and bursting with flavor. The dish is finished by poaching fresh eggs directly in the sauce, creating a rich, velvety texture that is perfect for scooping up with crusty bread.
🥗 Ingredients
For the Kefta (Meatballs)
- 1 pound Ground Lamb or Beef (preferably 20% fat for juiciness)
- 1 small Yellow Onion (grated and drained of excess liquid)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Cinnamon (adds a subtle warmth)
- 1/2 teaspoon Salt and Black Pepper (or to taste)
For the Tomato Sauce (Maticha)
- 3 tablespoons Olive Oil (extra virgin preferred)
- 2 pounds Fresh Tomatoes (peeled, seeded, and finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste
- 1 tablespoon Paprika (sweet or smoked)
- 1 tablespoon Ground Cumin
- 1/2 teaspoon Ginger Powder
- 1/4 teaspoon Cayenne Pepper (optional, for heat)
Finishing Touches
- 4-6 large Eggs (at room temperature)
- 1 handful Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground meat, grated onion, parsley, cilantro, and all the spices listed under the Kefta section. Use your hands to mix thoroughly until the herbs and spices are evenly distributed.
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2
Shape the meat mixture into small, cherry-sized balls (about 1 inch in diameter). Place them on a tray, cover with plastic wrap, and refrigerate for 15 minutes to help them firm up.
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3
Place a traditional clay tagine or a heavy-based wide skillet over medium-low heat. Add the olive oil and let it shimmer.
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4
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it brown or burn.
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5
Stir in the chopped tomatoes, tomato paste, paprika, cumin, ginger, and cayenne. Season with a pinch of salt and pepper.
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6
Cover the tagine and let the sauce simmer gently for 15-20 minutes. The tomatoes should break down into a thick, pulpy sauce. If it looks too dry, add 1/4 cup of water.
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7
Taste the sauce and adjust the seasoning. It should be robust and savory.
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8
Carefully place the chilled kefta meatballs into the simmering sauce, spacing them out evenly.
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9
Cover the tagine and cook for 10-12 minutes. Turn the meatballs halfway through to ensure they are evenly cooked and coated in sauce.
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10
Once the meatballs are cooked through, use a spoon to create 4 to 6 small wells in the sauce between the meatballs.
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11
Crack one egg into each well. Season each egg with a tiny pinch of salt and cumin.
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12
Cover the tagine again and cook for 3-5 minutes. The goal is for the egg whites to be set while the yolks remain beautifully runny.
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13
Remove from heat immediately. Garnish generously with fresh cilantro and an extra drizzle of olive oil if desired.
💡 Chef's Tips
Grating the onion for the kefta is essential for a smooth texture, but be sure to squeeze out the juice so the meatballs don't fall apart. If you don't have a clay tagine, a heavy cast-iron skillet or a Dutch oven works perfectly as a substitute. For the best sauce, use very ripe Roma or vine-ripened tomatoes; if they aren't in season, high-quality canned crushed tomatoes will do. Avoid overworking the meat when mixing, as this can lead to tough meatballs; mix just until the ingredients are combined. Do not overcook the eggs; they will continue to firm up slightly from the residual heat of the sauce even after you take the dish off the stove.
🍽️ Serving Suggestions
Serve hot directly from the tagine with plenty of crusty Moroccan Khobz or a fresh baguette for dipping. Pair with a side of Moroccan Zalouk (eggplant dip) or a crisp cucumber and tomato salad for contrast. Accompany the meal with a pot of hot Moroccan Mint Tea to cleanse the palate. A side of steamed couscous can be used to soak up the extra sauce if you prefer a heartier meal. Add a few Kalamata or green olives on top just before serving for a salty, briny pop of flavor.