Kefta Mkaoura, Moroccan Lamb Meatball

Name: Kefta Mkaoura, Moroccan Lamb Meatball and Egg Pan
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lamb mince; 1 Piece of Red onion; 2 Piece of Garlic cloves; 15 Grams of Fresh parsley; 2 Tbsp of Olive oil; 2 Grams of Paprika powder; 2 Grams of Cumin powder; 2 Grams of Cinnamon powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Piece of Tomatoes; 1 Tbsp of Olive oil; 5 Grams of Brown sugar; 30 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 50 ML of Water; 1 Piece of Chicken stock cube; 1 Tsp of Salt; 2 Piece of Organic Eggs; 15 Grams of Fresh coriander; 2 Piece of Sourdough bread slices

and Egg Pan

This dish is traditionally cooked in a tagine pot!

139 Reviews

Cals 679 · Prot 61 · Carbs 26 · Fat 41

Family Friendly

40 min

Kefta Mkaoura, Moroccan Lamb Meatball and Egg Pan

This dish is traditionally cooked in a tagine pot!

139 Reviews

Cals 679 · Prot 61 · Carbs 26 · Fat 41

Family Friendly

Ingredients

Meatballs

Lamb mince

350 Grams

Red onion

1 Piece

Garlic cloves

2 Piece

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 Piece

Olive oil

1 Tbsp

Brown sugar

5 Grams

Tomato paste

30 Grams

Chopped tomatoes

400 Grams

Water

50 ML

Chicken stock cube 4*5*9*15*

0.5 Piece

Salt

1 Tsp

Organic Eggs 5*

2 Piece

Fresh coriander

15 Grams

To serve

Sourdough bread slices 10*11*

2 Piece

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2840 / 679
Fats (g)	41.1
of which saturated (g)	17.4
Carbohydrates (g)	26
of which sugars (g)	15.2
Fibers (g)	8.9
Proteins (g)	60.9
Salt (g)	2.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

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

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.

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.

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.)

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.