Wednesday, August 1, 2012

Moroccan Kefta Tagine

Ingredients for meatballs (Kefte)
1 shallot
2 cloves of garlic
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cardamom
1/2 tsp red peppers (peperoncini)
2 pinches of Hing (Asafoetida)
1 tsp of brown sugar
1 tbsp of olive oil
1 pinch of cinnamon
1 egg
1 tbsp flour
~2lb of ground beef (next time use something not so fatty)

Ingredients for sauce
6 medium ripe tomatoes
1/2 shallot
1 tsp oregano
1 tbsp red wine
1 tsp sugar
2 cloves of garlic
1/4 tsp cumin
1/2 tsp salt
1/4 cup parsley

Preheat oven to 400.

Blend all the ingredients for the meatballs except the meat in a food processor, until it's a paste.  Dump it over the meat and stir it up, then form into small meatballs (the recipe says 7 but it would probably cook faster if you made more smaller ones).  Put the meatballs in an oven-proof pan with a lid.

Then blend all the ingredients for the sauce in a food processor, and pour the sauce over the meatballs.  Cover and cook for an hour.  Serve with couscous.

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