Lamb Kefta Tagine

Indulge in the rich, aromatic flavors of Lamb Kefta Tagine, a traditional Moroccan dish that transforms simple ingredients into a heartwarming feast. Juicy lamb meatballs are infused with fresh parsley, cilantro, and a fragrant blend of spices including cumin, coriander, cinnamon, and paprika. These perfectly seasoned keftas are simmered in a savory tomato-based sauce infused with garlic and warming spices, all prepared in a traditional tagine or deep pan. This one-pot wonder is perfect for pairing with warm crusty bread, fluffy couscous, or rice, making it a versatile and comforting meal for gatherings or family dinners. Ready in just over an hour, this gluten-free dish is a celebration of bold flavors and wholesome ingredients.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 g Ground lamb
• 1 large Onion
• 4 Garlic cloves
• 30 g Fresh parsley
• 30 g Fresh cilantro
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground cinnamon
• 2 tsp Paprika
• 0.5 tsp Chili powder (optional)
• 400 g Crushed tomatoes
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 250 ml Water
• 0.5 tsp Ground black pepper
• 1 tsp Salt
• 1 Egg

Directions

Step 1

Finely chop the onion, 2 cloves of garlic, parsley, and cilantro. Reserve half of the onion for the sauce.

Step 2

In a large mixing bowl, combine the ground lamb, half the chopped onion, 2 cloves of minced garlic, half the parsley, half the cilantro, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon cinnamon, 1 teaspoon paprika, salt, black pepper, and the egg. Mix well until all ingredients are evenly incorporated.

Step 3

Form the lamb mixture into small meatballs, about the size of a walnut. Place them on a plate and set aside.

Step 4

Heat 1 tablespoon of olive oil in a tagine or deep pan over medium heat. Add the remaining chopped onion and cook until soft, about 5 minutes.

Step 5

Add the remaining 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon coriander, 0.5 teaspoon cinnamon, 1 teaspoon paprika, and chili powder (if using). Stir and cook for 1-2 minutes, until fragrant.

Step 6

Stir in the crushed tomatoes, tomato paste, and water. Season the sauce with salt to taste. Bring the mixture to a simmer.

Step 7

Carefully place the lamb meatballs into the sauce, making sure they are nestled in but not overcrowded. Cover the tagine or pan with a lid and cook over low heat for 30 minutes, occasionally spooning sauce over the meatballs.

Step 8

Uncover and let the sauce simmer for an additional 10-15 minutes to thicken, if needed.

Step 9

Sprinkle the remaining parsley and cilantro over the top as a garnish before serving.

Step 10

Serve hot with warm crusty bread, couscous, or rice for a complete meal.

Nutrition Facts

Serving size	(1560.9g)

Amount per serving	% Daily Value*
Calories	2036.4

Total Fat 136.9g	0%
Saturated Fat 46.9g	0%
Polyunsaturated Fat 11.3g
Cholesterol 676mg	0%
Sodium 4512.8mg	0%
Total Carbohydrate 62.3g	0%
Dietary Fiber 17.1g	0%
Total Sugars 26.5g
Protein 141.1g	0%

Vitamin D 68IU	0%
Calcium 471.5mg	0%
Iron 22.5mg	0%
Potassium 3979.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 27.6%

Carbs: 12.2%