Egg and Kefta Tagine with Australian Lamb
- Prep time 30Min
- Cook time 40Min
- Technique Braise, Bake
- Meat Lamb
- Cut Ground
- Serves 4
This dish by Bom Plengpanich (@ms_plengpanich) is a great introduction to Moroccan cuisine and Australian lamb. The recipe is adapted from her Moroccan friends when she stayed in Ouarzazate. The dish feels like a warm hug, it is also one of the easiest Moroccan recipes as it’s adaptable, quick, and looks impressive–Bom often makes this dish for family brunch!
Ingredients
- 4 Medium Sized Eggs
For Tomato Sauce:
- 2 kg fresh ripe tomatoes
- 1 medium onion, finely chopped
- 1 tsp olive oil
- ¼ cup chopped parsley
- ¼ cup chopped coriander
- Chopped birdseye chillies (quantity up to personal preference)
- 6 cloves garlic, chopped
- 1 1⁄2 tsp paprika
- 1 1⁄2 tsp cumin
- 1 1⁄2 tsp salt
- Honey
- Saffron (optional)
- Fresh ground black pepper
- 1 bay leaf
For the Kefta:
- 500 grams of ground Australian lamb
- 1 medium onion, finely chopped
- 1 cup parsley
- 1 cup coriander
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1⁄2 tsp cinnamon
- Freshly cracked pepper
Method
1. Simply marinate lamb with all the ingredients and let it rest for at least 30 minutes. Meanwhile, prepare the sauce by grating the tomatoes and chopping your veggies.
2. Mix all the ingredients in the grated tomatoes (except for the oil, onion and honey) (Optional) Brew a few threads of saffrons in hot water.
3. Add olive oil to your tagine (or your cast iron), fry onion until soft.
4. Add seasoned grated tomatoes and let simmer and reduce on the stove for 20 minutes, do not fully cover with the lid - leave half open.
5. Knead the meat and form them into little balls, roughly the size of a cherry.
6. Add them into your tagine - make sure not to crowd the tagine then pour in the saffron water and honey.
7. Cover and let simmer for 30 minutes.
8. When the sauce has thickened, make little holes for the eggs and crack them into the tagine, cover for a few more minutes until the eggs are cooked to your liking.
**Note: If using a clay or ceramic tagine on a heat source other than gas, don’t forget to place a diffuser (foil) between your tagine and burner.
TO SERVE
Garnish with chopped parsley and/or coriander and it is ready to eat!
Typically eaten with Khobz (Moroccan bread) and Atay (mint tea). Substitute for rice or sourdough bread.
