tagine kefta

last christmas m & i where gifted a le creuset tagine – a beautiful red one – and despite our excitement and joy at eventually owning such a beautiful bit of kitchen ware – i regret to say, we have hardly used her!

but that is set to change! ( or at least the intention is…. )

today i tried my first tagine kefta

moroccan meatball tagine


400g minced lean lamb

1 red onion finely chopped

2 tbsp bread crumbs

1 egg

1 tsp ground cumin

2 tbsp chopped fresh parsley

2 tbsp chopped fresh mint

1/2 tsp salt

1/2 tsp black pepper

1 tbsp olive oil


1 red onion sliced

2 tsp paprika

1 tsp ground cumin

4 tsp harissa paste

400g tin of chopped tomatoes

200ml lamb stock

1 tbsp olive oil

250g cous cous to serve

start with the meatballs šŸ™‚



pop all the meatballĀ ingredientsĀ into one large bowl

stick your hands in and give it a good ole mix about

then roll up into little meatballs! if you roll the mixture around between your two hands it comes together nicely!

each meatball is around 1 1/2 inches across & i made 21 out of the recipe

heat the base of your tagine to a magine heat and add a tbsp on olive oil – proceed to brown the meatballs in small batches

once all the meatballs are done – set them aside for later and

begin on theĀ sauce


start by softening the red onions in a Ā tablespoon of olive oil

add the rest of theĀ ingredientsĀ and bring to a simmer before adding the meatballs back onto the tagine base

put the lid on the tagine and leave for approx 50mins

then remove the meatballs and approx 1/2 of the onions & tomatoes from the tagine and place them to one side

this will only be a few minutes – dont worry they should stay perfectly warm – but cover it with tinfoil if you want!

i then added cous cous to the remaining liquid – and covered it over for 5 mins

at voila

nomnomnom – highly recommended šŸ˜€