Kefta Mkaoura, Moroccan Lamb Meatball

and Egg Pan
This dish is traditionally cooked in a tagine pot!
Cals 724 · Prot 49 · Carbs 66 · Fat 33
Family-Friendly
Try Hello Chef Now
40 min
Kefta Mkaoura, Moroccan Lamb Meatball and Egg Pan
This dish is traditionally cooked in a tagine pot!
Cals 724 · Prot 49 · Carbs 66 · Fat 33
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
0.5 Piece
Salt
1 Tsp
Eggs
2 Piece
Fresh coriander
15 Grams
To serve
Sourdough bread slices
2 Piece

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.

Before you start

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

Instructions

Prep vegetables

1 Prep vegetables

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

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.
Make sauce

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.
Add meatballs

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.)
Add eggs

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. 
Serve

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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