Kefta tagine recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 249 calories / serving
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These Moroccan kefta are tender, juicy, interestingly spiced meatballs in a saucy Tunisian Tomato Sauce.

Preheat the oven to Gas 3, 170°C, Fan 150°C.

Shape the lamb mince into small balls roughly 1 inch in diameter. Arrange on a lined baking tray, cover with clingfilm and chill until needed.

Heat the olive oil and sunflower oil together in a large casserole set over a medium heat. Sweat the onion, garlic and ginger with a little salt, stirring occasionally, until softened and starting to turn golden brown. Add the carrots and spices and stir well. Continue to cook for a few minutes until the spices start to release their aromas.

Add the lamb balls at this point, then cover the mixture with the chopped tomatoes, honey and enough stock to cover the surface. Stir well, then bring to the boil and cover with a lid. Finish cooking the tagine in the oven for 45 minutes until the sauce has thickened and the lamb balls are cooked. Remove from the oven when ready and stir through the chopped parsley.

Adjust the seasoning to taste, then spoon into a serving tagine. Garnish with the sesame seeds and a sprig of parsley before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 400g lean lamb mince
  • 1 clove garlic, minced
  • ½ inch piece of ginger, peeled and minced
  • 1 onion, finely diced
  • 1tsp ground cumin
  • 2tsp ground coriander
  • ½tsp ground cinnamon
  • 1tbsp runny honey
  • 200g canned chopped tomatoes
  • 1tbsp sesame seeds
  • 1tbsp parsley leaves, finely chopped
  • sprigs of parsley leaves, to garnish
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  • Energy 1038kj 249kcal 12%
  • Fat 15.8g 23%
  • Saturates 6.5g 33%
  • Sugars 6.1g 7%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 7.3g Protein 21.2g Fibre 2.6g


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