Kefta Mkaoura, Moroccan Lamb Meatball

and Egg Pan

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Instructions

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1 Prep vegetables

Peel and chop the onion and garlic (for both the meatballs and the sauce). Chop the tomatoes and parsley.

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2 Make meatballs

Heat a drizzle of oil in a large pan over a medium-high heat and fry the onion for 5 min. Add the garlic and fry for 2 min. Transfer half of the onion and garlic mix to a bowl to cool. Once cooled slightly, add the lamb mince, paprika, cumin, cinnamon (see pro tip!), chopped fresh parsley, salt and black pepper. With clean hands, knead until tender. Shape into small meatballs.

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3 Make sauce

Add another drizzle of oil to the pan with the remaining fried onion and garlic. Add the tomatoes, brown sugar and tomato paste, and cook over medium heat for 3 min. Add the chopped tomatoes, measured water and stock cube. Simmer for 2 min.

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4 Add meatballs

Add the meatballs. Cover with a lid and simmer (don't boil) for 15 min. Season the sauce with salt and pepper to taste. (If you're cooking for 3-4, use two pans. Alternatively, pour everything into a baking dish and bake at 200°C for 20 min.)

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5 Add eggs

After 15 min, crack the eggs into the sauce (see tips for fussy eaters). Cook, covered, for a final 5 min or until the eggs are cooked to your liking. 

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6 Serve

Chop the coriander, and garnish the kefta mkaoura with it. Serve the bread on the side. 

Tips for fussy eaters

Serve their meatballs with mashed potatoes, couscous, rice or pasta and a small ladle of the tomato sauce. Hard-boil the eggs separately, peel and add in the end.

Pro tip

Cinnamon pairs beautifully with lamb, but can also taste overpowering to some people. If you want to be sure about the amount, initially only add a little to the mince mixture, fry-off a small piece and taste-test.

This dish is traditionally cooked in a tagine pot!

Cooking Time: 40 min

Cals 554 · Prot 47 · Carbs 37 · Fat 30

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Fresh parsley 15 Grams
Olive oil 2 Tbsp
Paprika powder 2 Grams
Cumin powder 2 Grams
Cinnamon powder 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

For casserole

Tomatoes 2 Pieces
Olive oil 1 Tbsp
Brown sugar 5 Grams
Tomato paste 30 Grams
Chopped tomatoes 400 Grams
Water 50 ML
Chicken stock cube 0.5 Pieces
Salt 1 Tsp
Eggs 2 Pieces
Fresh coriander 15 Grams

To serve

Sourdough bread slices 4 Pieces

This dish is traditionally cooked in a tagine pot!

Cooking Time: 40 min

Cals 554 · Prot 47 · Carbs 37 · Fat 30

Instructions

photo

1 Prep vegetables

Peel and chop the onion and garlic (for both the meatballs and the sauce). Chop the tomatoes and parsley.

photo

2 Make meatballs

Heat a drizzle of oil in a large pan over a medium-high heat and fry the onion for 5 min. Add the garlic and fry for 2 min. Transfer half of the onion and garlic mix to a bowl to cool. Once cooled slightly, add the lamb mince, paprika, cumin, cinnamon (see pro tip!), chopped fresh parsley, salt and black pepper. With clean hands, knead until tender. Shape into small meatballs.

photo

3 Make sauce

Add another drizzle of oil to the pan with the remaining fried onion and garlic. Add the tomatoes, brown sugar and tomato paste, and cook over medium heat for 3 min. Add the chopped tomatoes, measured water and stock cube. Simmer for 2 min.

photo

4 Add meatballs

Add the meatballs. Cover with a lid and simmer (don't boil) for 15 min. Season the sauce with salt and pepper to taste. (If you're cooking for 3-4, use two pans. Alternatively, pour everything into a baking dish and bake at 200°C for 20 min.)

photo

5 Add eggs

After 15 min, crack the eggs into the sauce (see tips for fussy eaters). Cook, covered, for a final 5 min or until the eggs are cooked to your liking. 

photo

6 Serve

Chop the coriander, and garnish the kefta mkaoura with it. Serve the bread on the side. 

Tips for fussy eaters

Serve their meatballs with mashed potatoes, couscous, rice or pasta and a small ladle of the tomato sauce. Hard-boil the eggs separately, peel and add in the end.

Pro tip

Cinnamon pairs beautifully with lamb, but can also taste overpowering to some people. If you want to be sure about the amount, initially only add a little to the mince mixture, fry-off a small piece and taste-test.

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Fresh parsley 15 Grams
Olive oil 2 Tbsp
Paprika powder 2 Grams
Cumin powder 2 Grams
Cinnamon powder 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

For casserole

Tomatoes 2 Pieces
Olive oil 1 Tbsp
Brown sugar 5 Grams
Tomato paste 30 Grams
Chopped tomatoes 400 Grams
Water 50 ML
Chicken stock cube 0.5 Pieces
Salt 1 Tsp
Eggs 2 Pieces
Fresh coriander 15 Grams

To serve

Sourdough bread slices 4 Pieces
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