Lamb Kofta Tagine with Tomatoes and Eggs

This lamb kofta tagine is quick to prepare and really delicious. The kofta are spiced with ras el hanout and harissa for warmth, currants add a touch of sweetness and preserved lemon adds a unique citrus note. The kofta are then poached in a simple tomato sauce. Eggs are a wonderful addition to this tagine, adding another layer of texture to the dish. Serve with couscous or flatbread to soak up the delicious sauce. A simple green salad would round out the meal perfectly. This recipe will serve 4, however, if you are feeding a crowd the recipe could be easily doubled.

Lamb Kofta Tagine with Tomatoes and Eggs

This lamb kofta tagine is quick to prepare and really delicious. Serve with couscous or flatbread to soak up the delicious sauce. A simple green salad would round out the meal perfectly. This recipe will serve 4, however, if you are feeding a crowd the recipe could be easily doubled.

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Servings 4 people

Ingredients

  

• 500 g lamb mince
• 2 garlic cloves crushed
• 2 tbsp Herbies Ras El Hanout spice blend
• 1 tsp Herbies Harissa mix with 1 tsp water & a dash of olive oil
• 1 tbsp (20g) couscous
• 50 g currants
• 1 wedge preserved lemon skin finely diced (discard flesh)
• 1 tbsp coriander chopped
• 1 tbsp parsley chopped
• salt and pepper
• 4 eggs optional
• olive oil for frying
• extra chopped parsley and coriander to garnish

Tomato Sauce

• 1 can (440g) tomatoes
• 1 tbsp honey
• 1 tbsp tomato paste
• ½ cup water

Couscous

• 2 cups couscous
• 1 tbsp olive oil
• 2 cups boiling water

Instructions

 

Kofta

• Prepare the kofta by combine all ingredients, except the eggs and olive oil,  in a bowl and mix well, get your hands in and really work the protein in the meat. This will ensure the kofta sticks together and doesn’t fall apart in the sauce.
• If you have an electric mixer, beat the mixture for 2-3 minutes until sticky. Use slightly damp hands to roll the kofta mix into balls, about the size of a golf ball.
• Meanwhile, prepare the tomato sauce.

Tomato Sauce

• Combine ingredients in a blender and blitz to combine.

Tagine

• Heat the base of a tagine (or frying pan that has tight-fitting lid) over medium heat and add a little oil. Add the kofta and cook until browned on each side. Pour over just enough tomato sauce to provide a layer without completely covering the meatballs. Simmer uncovered for 15-20 minutes or until sauce is bubbling and slightly thickened.
• If adding the eggs to the tagine add those now. Break each egg into a small bowl and make a small divet in the sauce carefully add the egg, repeating until you have added the four eggs. Place the lid on and simmer gently for another 5 minutes or until the eggs are cooked to your liking.
• Remove from heat and sprinkle with parsley and coriander and a grind of black pepper.

Couscous

• Place the couscous in a large bowl and rub in the oil until the mixture resembles damp sand. Pour over the boiling water and quickly cover with cling film. Allow to sit for 5 minutes, then fluff up with a fork. Season with salt.

Notes

For an extra kick add a pinch of dried chilli flakes or 1/2-1 tsp harissa to the sauce.

Looking for Moroccan recipe ideas?

Essentials for Moroccan cooking

A tagine is a show-stopping piece of cookware. The term tagine refers to both the cooking vessel and the food that is cooked inside it, which essentially is a spiced stew of meat &/or vegetables. The conical lid encourages steam to circulate during cooking, which creates condensation which then drips back into the meat and vegetables simmering in the base. This keeps the dish moist and locks in all those delicious flavours. Tagines are usually beautiful to look at so are perfect to serve at the table.
Let me add that your tagine is very versatile. The base makes a fantastic frypan or serving dish, so don’t store it away at the back of the cupboard, keep it handy so you use it more often.

Baharat is a spice blend used in middle-eastern cooking. It adds depth of flavour, sweetness and warmth to the dishes it is used in. Baharat pairs particularly well with lamb, hence I have used it to flavour the kofta. I love Herbies Spices for their top-quality spices and because they are a small Australian company making their mark in our food industry. Herbies baharat spice mix is a combination of 7 different spices – paprika, pepper, cumin, cassia, cloves, coriander, cardamom and nutmeg.

Harissa is a spicy paste made with chillies, garlic and salt and sometimes spices such as cumin and coriander are included. You will see harissa throughout the markets in Morocco, in various colours depending on the chillies used. Every vendor has its own version so it’s fun to sample a few and choose the one you enjoy. The Herbies Spices harissa paste mix or rose harissa mix are a fantastic option to have in the pantry. Simply reconstitute the spice mix with an equal quantity of water, allow to sit for 5 minutes then add a half measure of olive oil to add body to the paste.

Preserved Lemons are another vital ingredient in Moroccan cooking. The lemons are preserved in salt, herbs and spices, and left in a dark cupboard to soften and mature. Preserved lemon is a flavour and texture that cannot be replicated. To use preserved lemon in your cooking remove and discard the flesh, and finely chop or slice the rind. And remember that a little goes a long way! Preserved lemons are easy to make yourself, you could try this recipe if you have a glut of lemons. Otherwise, they can be purchased from delis and good food stores.

Perhaps you would like to join me on one of our Moroccan food tours? When travel is possible again I’ll be hosting a fully escorted tour to this amazing country. The tour will combine visits to cultural and historical sites, produce markets, and ancient medina.

Anyway, I hope you have learned a little about Moroccan cooking and that you enjoy cooking and eating this recipe.

Meredith x