Kofta tajine — mini lamb or beef kofta meatballs poached in tomato sauce with eggs
Middle Eats · ♥ 2.9K likes · 57.3K views · 5 min video
Read about ground lamb in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g minced lamb or beef
Grate a small onion on the large side of a grater and add 100 g of it with its juices to 500 g of minced lamb or beef.
- 100 g onion
- 40 g fresh parsley
- 40 g fresh coriander
- 20 g mixed chopped herbs
Trim the thick stems from 40 g each of parsley and coriander, combine and chop finely to give 30 g of mixed herbs. Add 20 g to the meat and hold back 10 g.
- 2 cloves garlic
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp cumin
Add minced garlic, salt, paprika, black pepper and cumin to the meat.
- ½ tbsp olive oil
Knead about 3 minutes, until sticky and stringy when pulled apart, then mix in half a tablespoon of olive oil.
Push the mix through the palm with the thumb to extrude small lumps and roll into mini meatballs about the size of a large grape.
Heat a stainless steel pan over medium high heat, add 1 tablespoon olive oil and the diced onion.
- 1 tbsp olive oil
- 1 whole onion
Saute the onion 6 to 7 minutes until softened and just colouring.
- 20 g tomato paste
- water
Add the tomato paste, loosen with a little water and cook 2 to 3 minutes until it starts to stick.
- 400 g finely chopped tomatoes
Add the chopped tomatoes, deglaze the pan, add about 250 ml water and bring to a simmer on medium heat.
- ½ tsp salt
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp cumin
- 10 g mixed chopped herbs
Season the sauce with salt, paprika, black pepper and cumin, then stir in the reserved 10 g of chopped herbs.
Add the meatballs without searing, spread them gently apart, cover and cook 5 minutes.
Stir to turn the meatballs and cook 5 minutes more, uncovered if the sauce still needs to reduce.
- 3–4 whole egg
- salt
- pepper
Make three to four wells in the sauce, crack an egg into each, season with salt and pepper.
- chopped herbs
- crusty bread
Cover and steam the eggs to the doneness wanted, then garnish with chopped herbs and serve with crusty bread.