Kofta Tagine
Tender spiced lamb meatballs simmered in a rich tomato and pepper sauce, a comforting Egyptian one-pot meal.
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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
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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.
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2
Shape the mixture into 12 to 16 small meatballs.
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3
Heat 3 tbsp olive oil in a large skillet or tagine over medium-high heat.
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4
Carefully add the meatballs and brown them on all sides, about 5 minutes. Do not move them too much. Remove and set aside.
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5
In the same pot, add 1/2 med diced onion (for sauce) and cook until softened, about 2 minutes.
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6
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
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7
Add 1/2 lg diced red bell pepper and cook for 2 minutes.
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8
Stir in 1 tbsp tomato paste and cook for 1 minute.
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9
Pour in 1 can diced tomatoes (14 oz can) with their juices. Add 1/8 tsp ground cinnamon and 1/4 tsp paprika.
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10
Return the meatballs to the pot, nestling them into the sauce.
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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.
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12
Taste and adjust seasonings. Serve hot with rice or bread.
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