Kofta Tagine

Name: Kofta Tagine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 lb ground lamb; 1/2 med onion, finely minced; 4 tbsp fresh parsley, finely chopped; 1/4 tsp ground cumin; 1/4 tsp salt; 1/8 tsp black pepper; 3 tbsp olive oil; 1/2 med onion (for sauce), diced; 2 garlic cloves, minced; 1/2 lg red bell pepper, diced; 1 can diced tomatoes (14 oz can); 1 tbsp tomato paste; 1/8 tsp ground cinnamon; 1/4 tsp paprika

Tender spiced lamb meatballs simmered in a rich tomato and pepper sauce, a comforting Egyptian one-pot meal.

50 minEasyServes 4310 cal/serving

EgyptianDinnerStovetopStandard

Ingredients

1 lb ground lamb
1/2 med onion, finely minced
4 tbsp fresh parsley, finely chopped
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper
3 tbsp olive oil
1/2 med onion (for sauce), diced
2 garlic cloves, minced
1/2 lg red bell pepper, diced
1 can diced tomatoes (14 oz can)
1 tbsp tomato paste
1/8 tsp ground cinnamon
1/4 tsp paprika

Instructions

1

In a bowl, combine 1 lb ground lamb, 1/2 med finely minced onion, 4 tbsp finely chopped fresh parsley, 1/4 tsp ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Mix gently until just combined.
2

Shape the mixture into 12 to 16 small meatballs.
3

Heat 3 tbsp olive oil in a large skillet or tagine over medium-high heat.
4

Carefully add the meatballs and brown them on all sides, about 5 minutes. Do not move them too much. Remove and set aside.
5

In the same pot, add 1/2 med diced onion (for sauce) and cook until softened, about 2 minutes.
6

Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
7

Add 1/2 lg diced red bell pepper and cook for 2 minutes.
8

Stir in 1 tbsp tomato paste and cook for 1 minute.
9

Pour in 1 can diced tomatoes (14 oz can) with their juices. Add 1/8 tsp ground cinnamon and 1/4 tsp paprika.
10

Return the meatballs to the pot, nestling them into the sauce.
11

Reduce heat to medium-low and simmer uncovered for 15-20 minutes until the sauce has thickened and the meatballs are cooked through. Internal temperature should reach 160°F.
12

Taste and adjust seasonings. Serve hot with rice or bread.

Questions

How long does Kofta Tagine keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Kofta Tagine?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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