Moroccan kefta tagine

Recipe Information

Ingredients

• Sauce

  • 1 teaspoon sugar

  • 2 cloves garlic

  • 1/4 teaspoon cumin

  • 1/2 teaspoon salt

  • 1/4 cup parsley

  • 6 medium ripe tomatoes

  • 1/2 shallot

  • 1 teaspoon oregano

  • 1 tablespoon red wine

• Kefta

  • 1 teaspoon brown sugar

  • 1 tablespoon olive oil

  • 1 pinch cinnamon

  • 1 egg

  • 1 tablespoon flour

  • 2 pounds ground beef

  • 2 pinches asafetida

  • 1 shallot

  • 2 cloves garlic

  • 1/2 teaspoon paprika

  • 1/2 teaspoon cumin

  • 1/2 teaspoon salt

  • 1/2 teaspoon coriander

  • 1/2 teaspoon cardamom

  • 1/2 teaspoon pepperoncini peppers

Directions

• Preheat an oven to 400ºF.

• To make the sauce, mix all of the sauce ingredients in a food processor until chunky. Let stand.

• To make the kefta, mix all the ingredients for the kefte, except the ground beef, in a food processor. In a mixing bowl, mix together the ground beef and the processed mixture. Set aside.

• Flour hands and roll 7-8 meatballs from the mixture. Place the meatballs into a tagine pot base approximately 1/2 inch apart. Pour the sauce over the meatballs and spread evenly. Cover and bake for 1 hour. Serve with a side of bulgur wheat or couscous.

Nutrition (per serving)

• Calories: 578 cal

• Total fat: 21g

• Saturated fat: 7g

• Monounsaturated fat: 0g

• Cholesterol: 263mg

• Sodium: 776mg

• Potassium: 0g

• Carbohydrate: 14g

• Fiber: 3g

• Protein: 80g