Kefta tagine

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Kefta tagine. This dish is served directly at the table in the dish on which it is cooked. I enjoy a shared table experience, it’s the only way I serve at my house. This can be breakfast, lunch or dinner. I had it for breakfast today.. Left overs from last night.,Ingredients: FOR THE KEFTA ( small Meat balls)300g pork mince, 300g beef mince ( or 600g lamb mince), 2 gloves of garlic, finely chopped, 2 tablespoons each of fresh coriander & flat-leaf parley, finely chopped. 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground ginger, 1 teaspoon gr cumin, 1 teaspoon smoked paprika. 2 tablespoons coconut oil. Put all the ingredients into a bowl, apart from the oil & mix well . Season with river salt & black pepper. Roll tablespoons of the mixture into balls. Heat a large frying pan with the oil & cook meatballs until browned all over. Remove the meatballs and set aside. Now make the sauce. 2 tablespoons coconut oil, 2 gloves garlic finely chopped, 2 teaspoons ground cumin, 1/2 teaspoon gr cinnamon, 1 teaspoon smoked paprika, 2 tins chopped tomatoes ( 800g), 2 teaspoons Harissa, 1/2 bunch coriander chopped, 4-6 eggs. To make the sauce, heat the coconut oil in the same frying pan you cooked your meatballs in, add the garlic, cumin,cinnamon & paprika and cook for 1 minute or until fragrant. Stir in the tomato & Harissa & bring to the boil. Reduce the heat & summer for 20 minutes. Add the meatballs, cover & cook for 10 minutes or until cooked, stir in coriander, then carefully break the eggs into the simmering tagine and cook until just set. Sprinkle with pumpkin seeds or sunflower seeds. Season & serve. You can add extra green vegetables too ( I add Tuscan kale & spinach).