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Kefta Tangine

"Tangine" simply refers to a fine stew spiced with the flavors of Morocco. Since one is to eat it with the fingers these meatballs are convenient -- and the sauce is great with couscous.

Cuisine: Moroccan
Type: Lamb
Courses: Soup
Serves: 6 people

Recipe Ingredients

  The Kefta
1 lb 454g / 16ozGround lamb
2 tablespoons 30mlFresh parsley - chopped
1 tablespoon 15mlFresh coriander - chopped
1/2 teaspoon 2.5mlGround cumin
1/2 cup 31g / 1.1ozOnion - finely chopped
1/4 teaspoon 1.3mlCayenne pepper
2 tablespoons 30mlOlive oil - for pan frying
  Salt - to taste
  The Sauce
2   Garlic cloves - chopped
2   Onions - chopped fine (medium)
1   Green bell pepper - chopped
1   Parsley - (small bunch) - chopped
2 lbs 908g / 32ozTomatoes, red ripe - chopped
1 teaspoon 5mlGround cumin
1 teaspoon 5mlFreshly-ground black pepper - or to taste
1/2 teaspoon 2.5mlGround cinnamon
2 tablespoons 30mlFresh lemon juice
1/4 teaspoon 1.3mlCayenne pepper
1 1/2 teaspoons 7.5mlSalt - or to taste
  The Garnish
6   Eggs

Recipe Instructions

Combine all the ingredients for the kefta and with wet hands form into 1-inch balls.

Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered.

Add the garlic, onion and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy.

Return the meatballs to the sauce and simmer uncovered 10 minutes more.

Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).

Serve at once directly from the pan.

THE FRUGAL GOURMET by Jeff Smith - From the 05-06-1992 issue - The Springfield Union-News


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