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Kofte Tagine

Holiday.Cook's picture
Ingredients
  Red onion 1 Large, grated
  Ground coriander 1 Teaspoon
  Flat leaf parsley 2 Tablespoon, chopped to make 2 tablespoon
  Minced lamb 500 Gram
  Olive oil 1 Tablespoon
  Canned chopped tomatoes 800 Gram (2 Tins, 400 Gram Each)
  Eggs 4
  Coriander leaves 1⁄4 Cup (4 tbs) (A Handful, For Serving)
For spice paste
  Garlic 1 Clove (5 gm)
  Sea salt To Taste
  Coriander stalks 1 1⁄4 Bunch (125 gm), chopped (1 Large Bunch)
  Red onion 1⁄2 , grated
  Ground cumin 1 Teaspoon
  Saffron 2 Pinch
  Lemon 1 , zested
Directions

To make the paste, bash the garlic to a puree in a pestle and mortar with a big pinch of sea salt.
Add the rest of the ingredients and work together until you have a paste.
Alternatively just whizz it all together in a food processor.
Put the onion ground coriander flat-leaf parsley and lamb in a bowl.
Season, mix and roll into 12 meatballs.
Heat 2 tbsp olive oil in a tagine or wide shallow pan (with a lid) and brown the meatballs all over then scoop them out.
Add the paste to the tagine or pan and fry for a few minutes until aromatic.
Put the meatballs back in the pot with the tomatoes and simmer for 30 minutes with the lid on.
Crack the eggs on top, if using, and cover for the last 5 minutes of cooking.
Scatter the coriander over and serve with couscous.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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