Entree: Morocco – Fez – Kefta Mkaouara (Moroccan Meatball Tagine) (Spiced Moroccan meatballs simmered in a tomato-onion sauce and finished with poached eggs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 small onion, finely grated, about 4 oz (115 g)
- 2 cloves garlic, minced
- 3 tbsp (45 ml) chopped fresh parsley
- 3 tbsp (45 ml) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) cayenne pepper, optional
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large egg (for kefta binder)
- 3 tbsp (45 ml) olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) water or low-sodium chicken stock
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ras el hanout or 1 tsp (5 g) ground coriander if unavailable
- 1 tsp (4 g) sugar (to balance acidity)
- 4 large eggs
- 1 tbsp (15 ml) lemon juice
- 1 preserved lemon, finely chopped, optional (use 1 tbsp / 15 g)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Harissa or additional cayenne to taste, optional

Instructions

1. In a bowl combine ground lamb, grated onion, minced garlic, parsley, cilantro, cumin, paprika, cinnamon, cayenne if using, salt, pepper, and 1 large egg. Mix gently until combined, then form into small oblong meatballs about 1–1.5 inches (2.5–4 cm) wide; you should have about 18–20.
2. Heat 2 tbsp (30 ml) olive oil in a wide, heavy skillet or tagine over medium heat. Brown meatballs in batches, turning to color all sides, about 3 minutes per side; remove and set aside (they will finish cooking in the sauce).
3. In the same vessel add the remaining 1 tbsp (15 ml) olive oil and the thinly sliced onion. Sauté over medium heat until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
4. Stir in the crushed tomatoes, tomato paste, water or stock, ras el hanout or coriander, sugar, and lemon juice. Bring to a gentle simmer and taste; adjust salt, pepper, or harissa for heat.
5. Return the browned meatballs to the sauce, nestling them so they sit partially submerged. Cover and simmer gently for 15–20 minutes until meatballs are cooked through and sauce has slightly thickened.
6. Make four shallow wells in the sauce and crack an egg into each. Cover and cook on low until eggs are set to your liking, 6–8 minutes for slightly runny yolks. Sprinkle with chopped preserved lemon if using and extra cilantro.
7. Serve hot directly from the tagine or skillet with crusty bread or couscous to mop up the sauce.