The Best Moroccan Meatball Tagine

Learn how to make The Best Moroccan Meatball Tagine. Also called Moroccan KEFTA tagine. This Moroccan meatball tagine with preserved lemon & green olives dish is splendidly mouthwatering with a sharp tang. So, you should absolutely try it.

Great for a dinner party. It can also be served with fresh crusty bread.

Also, it is super easy and it takes about 35min to cook.

Ingredients:

• 3 onions, peeled and chopped
• 600g minced lamb
• 1 whole unwaxed lemon, quartered
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground pepper
• 1 tsp ginger
• small bunch of flat-leaf parsley, chopped
• 2 tbsp olive oil
• 1 green pepper, finely chopped
• Pinch of salt
• pinch of saffron
• 2 tbsp tomato puree
• 2 tbsp green olives
• 1 tsp of garlic powder
• 3 eggs

Directions:

1. Firstly, form meatballs by your hands, which include lamb, salt, cumin, paprika, and Garlic powder. (You could upload your preferred spices)
2. Heat the oil in a tagine, add the onions, and cook for five minutes till the onion is watered down and beginning to color.
3. Add the Meatballs, then after 5 min appends the tomato purée, all the spices, saffron, green pepper, and green olives, then carry to a boil.
4. Then, turn the meatballs multiple times. Then, add lemon wedges, put them in among the meatballs, and crack 3 or 4 eggs. Cook, uncovered, for about 10 minutes till the liquid has decreased and thickened gently.
5. Finally, serve it hot with Moroccan bread and enjoy!