lamb kofta
These Moroccan herb meatballs are easy to prepare and very pleasant to share during the month of Ramadan. Lamb kofta is the ideal ingredient for this tagine recipe with tomato coulis and eggs.
Ingredients :
- 400g minced lamb shoulder
- 200g minced lamb neck
- 3 onions
- 3 cloves of garlic
- 1/2 cup chopped fresh mint
- 1 cup chopped flat-leaf parsley
- 1 cup chopped fresh cilantro
- 1 C. breadcrumbs
- 2 tbsp. Ras el Hanout spiced coffee
- 1/2 tsp. cumin powder
- 1 C. paprika
- 1 knife tip chilli powder
- 1 can of canned peeled tomatoes
- 1 C. tomato purée
- 1/2 tsp. sugar
- 5 eggs
- 50g flour
- Salt and pepper
- 1 glass of neutral oil
Preparation :
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1
Finely chop the previously peeled onions.
Technical moves
Carve an onion
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2
Finely chop the fresh herbs. Reserve for service 1 tbsp. parsley and 1 tbsp. cilantro.
Technical moves
How to chop your herbs?
How to chop your herbs?
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3
In a cul-de-poule or a large bowl, combine the minced meat, the Ras el Hanout, the herbs, 2 cloves through a garlic press, a third of the chopped onions, the breadcrumbs and 1 whole egg.
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4
Mix well to form small balls.
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5
Lightly flour the lamb koftas before browning them in a pan in 1 centimeter of very hot oil.
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6
Reserve them on a plate covered with absorbent paper.
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7
Brown the rest of the onion in the pan until nicely browned with the sugar, the tomato puree, the cumin, the paprika and the 3rd clove of crushed garlic.
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8
In an earthenware tagine dish made for cooking, combine the cooked onions with the spices, the peeled, drained and halved tomatoes and cook over high heat for 5 minutes.
Technical moves
How to peel and seed tomatoes easily?
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9
Add the lamb koftas and simmer uncovered over low heat for 10 minutes.
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10
At the end of cooking, make room in the dish between the meatballs to gently break the 4 eggs into the sauce.
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11
Put the lid on to close the tagine and continue cooking for a few minutes until the egg whites are cooked, making sure that the yolks remain liquid.
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12
Remove the dish from the heat, sprinkle with the chopped parsley and coriander that you had reserved.
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13
Serve in the tagine dish and accompany with semolina or oriental bread.
Technical moves
cooking semolina
Tips
You can replace fresh herbs with frozen herbs for this lamb kofta. Count about 2 good c. tablespoons for 1/2 glass and 4 tbsp. soup for 1 glass.
