Moroccan Kefta and Vegetable Tagine
By Maya Chen
A simple and delicious Moroccan tagine featuring seasoned ground meat (kefta) layered with vegetables and simmered in a rich tomato-herb sauce.
Prep: 20 min (estimate) · Cook: 50 min (estimate) · Serves 4 · Cuisine: Moroccan
Ingredients
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- 500 g ground beef or lamb (kefta), seasoned with herbs (parsley, cilantro)
- 2-3 medium potatoes potatoes, medium, peeled and thinly sliced
- 2-3 medium tomatoes tomatoes, medium, thinly sliced
- 1/4 cup fresh cilantro and parsley mix, chopped
- 1/4 cup water
- 3 tablespoons tomato paste or sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 cup green olives
- 1-2 tablespoons olive oil (for drizzling)
Method
- Heat 2 tablespoons of olive oil in a tagine pot or a heavy-bottomed pan over medium heat. Add the sliced red onions and arrange them in a single layer at the bottom of the pot.
- Form the seasoned ground meat (kefta) into small patties. For each 'sandwich,' layer a potato slice, a kefta patty, and a tomato slice. Repeat until all ingredients are used.
- Arrange the layered potato-kefta-tomato 'sandwiches' in a circular pattern on top of the onions in the tagine pot.
- In a small bowl, combine the chopped cilantro and parsley, water, tomato paste/sauce, salt, black pepper, paprika, and cumin. Mix well to create the sauce.
- Pour the prepared sauce evenly over the layered ingredients in the tagine.
- Scatter the green olives on top of the dish.
- Drizzle 1-2 tablespoons of olive oil over everything.
- Cover the tagine with its lid and bring to a simmer over medium heat. Reduce the heat to low and cook for approximately 45-50 minutes, or until the potatoes are tender and the meat is cooked through, and the sauce has thickened.
- Serve hot directly from the tagine, often with Moroccan bread.
Original: https://www.instagram.com/reel/DZ7C5_Mh3nQ/?igsh=cjVuc2h1dGI4cHVw
Saved with Dishful, a recipe manager for home cooks.