Moroccan Meatball Tagine (كفتة مكورة)

Not all tagines are a low-and-slow weekend project. This quick, Ottoman-style meatball version delivers Moroccan flavour on a weeknight.

Known as ‘kafta mkoura’, this traditional Moroccan tagine dish combines flavourful meatballs with a spiced tomato-pepper sauce. Unlike most tagines that require low-and-slow cooking to coax moisture from the ingredients, this tagine dish can be made on a weeknight and pairs brilliantly with cous cous. Before serving, it’s customary to crack eggs directly into the tagine to poach in the tomato-pepper sauce, which adds an extra savoury element rather like shashouka. Forget the knife and fork, just enjoy it with a spoon! Let’s go!

INGREDIENTS (serves 4x)

MEAT KAFTA

• 500g minced lamb or beef (around 10% fat is best)

• 1x shallot, diced

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp ground cumin

• 1 tsp paprika

• 1/4 tsp ground cinnamon

• 2 tablespoons chopped parsley (or 2 tsps dried)

• 2 tablespoons chopped mint (or 2 tsps dried)

TOMATO-PEPPER SAUCE

• 3 tablespoons olive oil

• 2 tsps ground cumin

• 2 tsps ground paprika

• 1/2 tsp black pepper

• 1/4 tsp chilli powder

• 1x onion, diced

• 1x bell pepper, diced

• 4x cloves garlic, grated

• 1 tablespoon tomato paste/puree

• 1x 400g can whole, plum tomatoes

• 300ml water

• 1 tsp salt

• 1 tsp sugar

• 1 tsp lemon juice

• 1-2 tablespoons chopped parsley

• 2-3 eggs - optional

• To serve: cous cous, rice, bread/pita

WALKTHROUGH

1. First, let’s make the meatballs. In a mixing bowl, combine all of the meatball ingredients and knead the mixture to a dough with your hands, wringing it through your fingers until smooth. Using damp hands, roll the mixture into even meatballs about the size of a cherry. Set these aside.

   

   

2. Now let’s prepare the sauce. Place a large, wide pan with a lid onto medium heat. Add 3 tablespoons of olive oil followed by 2 tsps ground cumin, 2 tsps ground paprika, 1/2 tsp black pepper and 1/4 tsp chilli powder. Fry the spices briefly in the oil until fragrant, about 20-30 seconds.

   

3. Add the diced onion, bell pepper, 4x cloves of grated garlic and 1 tablespoon of tomato paste. Fry the mixture for 4-5 minutes on low heat until softened.

   

4. Add the 400g can of whole, plum tomatoes followed by the 300ml of water. Add the 1 tsp salt, 1 tsps lemon juice and 1 tsps of sugar. Increase the heat and bring the mixture to a boil. Stir the pan to remove any caramelised solids from the bottom and break up the whole tomatoes with your spatula.

   

5. Once boiling, add the rolled meatballs evenly around the pan, ensuring they’re mostly submerged. Shake the pot side-to-side to help the meatballs distribute evenly. Once all of the meatballs are added, allow the pan to return to a boil, then reduce the heat to medium low. Cover the pan with a lid and allow it to cook gently for 10 minutes.

   

6. Remove the lid from the pan. Increase the heat to medium-high and allow the sauce to reduce down until it thickens and coats the back of a spoon - about 10-15 minutes on medium-high heat.

   

7. Once reduced, taste and adjust the seasoning. Before serving, you can crack 2-3 eggs straight into pot and cover it with a lid. Keep the heat on medium and allow the eggs to poach in the sauce for 6-7 minutes.

   

8. Serve the tagine with cous cous, rice and/or bread, and some fresh parsley to garnish. Enjoy!