Kefta Tagine (Lamb Meatball and Egg Tagine) Saveur

“This excellent recipe comes from Saveur Magazine and is so delicious and not difficult to prepare. I served it over steamed couscous.”

Ingredients Nutrition


  1. Place lamb, 1 tablespoon cumin, 1 tablespoon paprika, and salt and pepper in a bowl and mix until evenly combined.
  2. Form mixture into 12 meatballs, about 1 ounce, and plate onto a plate.
  3. Chill until ready to use.
  4. Heat butter and oil in a 6 quart Dutch oven over medium-high heat.
  5. Add garlic and onion and cook, stirring until soft about 5 minutes.
  6. Add remaining cumin, paprika, chile pepper flakes,ginger, saffron and bay leaf.
  7. Cook stirring until fragrant about 2 minutes.
  8. Add tomatoes, and cook stirring until the tomatoes break down and sauce slightly reduced, about 10 minutes.
  9. Add meatballs and cook covered until cooked through about 10 minutes.
  10. Crack eggs over the top of the meatballs.
  11. Arrange olives around eggs.
  12. Cover and cook until whites of egg are cooked and yolks are still runny.
  13. About 8 minutes.
  14. Uncover and sprinkle with parsley before serving.

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