Kefta Tagine (Moroccan Meatball Stew)

Kefta Tagine was my introduction to tagines. It became a family favorite from the very first. The spiced meatballs and their sauce of onions, tomatoes, and bell peppers has never failed to impress guests, either. Even those few people I know who dislike cilantro don’t have a problem with it here. There are so many layers of flavor that the cilantro just becomes part of the supporting background of the dish. Serve with a side of couscous, however you prefer to prepare it. Even a simple store-bought couscous matches wonderfully with the tagine.

For the Kefta (meatballs)

1 pound ground lamb or beef
2 tablespoons chopped parsley
1 tablespoon chopped fresh coriander
1/2 teaspoon ground cumin
1/2 cup onion, peeled and finely chopped
1/4 teaspoon cayenne pepper
Salt to taste
2 tablespoons olive oil for pan-frying

For the sauce

2 cloves garlic, peeled and chopped
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded, and chopped
1 small bunch parsley, chopped
2 pounds tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt or to taste

Optional garnish
6 eggs

Combine the ingredients for the meatballs. Wet your hands and shape the meat mixture into 1-inch balls, re-wetting your hands if the meat begins to stick to them.

Heat a six- to eight-quart stove-top casserole and add then add the olive oil. Brown the meatballs well in the oil, in batches if necessary, then remove. Leave the oil in the pot. Cover the meatballs and set aside.

To the reserved oil, add the garlic, onion, and bell pepper. Saute the vegetables until the onion turns translucent. Add all the remaining ingredients for the sauce and simmer, covered, 30 minutes, or until the sauce cooks down to a thick gravy.

Return the meatballs to the sauce. Simmer, uncovered, for 10 minutes. If you are using the eggs, carefully break them into the sauce and poach them for a few minutes. Be careful not to overcook the eggs. Serve at once directly from the pot. Serves 6.