Tagine of Spicy Kefta (Meatballs) and Vegetables
.This Tagine of Spicy Kefta (Meatballs) and Vegetables is so flavorful and the vegetables are cook perfectly inside the tagine. Kefta means meatballs
Ingredients
- For the Meatballs
- 1 pound ground lean beef I used grass-fed
- ½ pound ground lamb
- ⅓ cup grated onion
- 1 teaspoon grated ginger
- ¼ cup finely minced cilantro if you don’t like cilantro, you could use parsley
- 1 teaspoon each – cinnamon cumin, coriander, and kosher salt
- ½ teaspoon dried mint
- ½ teaspoon each cayenne and black pepper
- For the Rest
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 ½ cups chopped onion
- 4 cloves garlic minced
- 1 red chili thinly sliced
- 2 cinnamon sticks
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon coriander
- ¼ teaspoon saffron threads a good pinch
- 1 cup reduced-sodium beef broth
- 1 cup diced tomatoes canned is a-ok
- ¼ cup golden raisins
- 1 cup thickly sliced carrot about 1 inch cut on the diagonal
- 1 head cauliflower broken into florets ( I used yellow cauliflower, I don’t think it really tastes all that different, but it’s pretty)
- ½ cup chopped fresh cilantro plus additional for the garnish
- ¼ cup chopped fresh mint plus additional for the garnish
- 5 ounces baby spinach leaves cleaned well, tough stems removed
- I/2 of a lemon thinly sliced, pits removed
- ¼ to ½ cup toasted pine nuts optional but good!
Instructions
- Make the meatballsI: In a large bowl combine the beef, lamb, grated onion, ginger, cilantro, and spices. Using your hands mix very well. (To taste for seasonings and to see if the meatball will hold together, make a small one and place in the microwave until cooked, about 45 seconds, then taste and see if you need to mix more). Make about 2 inch round meatballs. Set aside.
- Heat oven to 350º F.In a saute pan, add the oil and butter, when hot, add the onions. Sauté until they are slightly browned; add the garlic and chili. Sauté a few minutes more. Add the cinnamon stick and additional spices; sauté 1 minute then add the raisins, carrots, cauliflower, beef broth, tomatoes, cilantro, and mint. Bring to a simmer. Turn off heat and set aside.
- If using a tagine, layer the meatballs on the bottom then pour the vegetable mixture over; cover with the cone and place in the oven. If not using a tagine, you can use any heavy pot with a tight-fitting lid. You may have to add a bit more liquid.
- Place in the oven for 40 to 45 minutes; open and put the spinach on top along with the sliced lemon; close and cook 5 minutes more
- Remove from oven, stir gently and add the pine nuts. Serve over couscous or basmati rice.
Nutrition
Serving: 1 servingSodium: 802mgFiber: 6gCholesterol: 90mgCalories: 416kcalPolyunsaturated Fat: 15gSaturated Fat: 12gFat: 29gProtein: 22gCarbohydrates: 18g
Tried this recipe?Let us know how it was!