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Lamb Kefta Tagine with Tomatoes and Egg, Kitchen to Table, Yamba

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.