Moroccan Kefta Tagine with Eggs

Name: Moroccan Kefta Tagine with Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 small onion, quartered (for kefta); 2 cloves garlic (for kefta); 20 g fresh parsley, leaves only (for kefta); 20 g fresh coriander, leaves only (for kefta); 500 g minced beef or lamb; 1 tsp ground cumin; 1 tsp sweet paprika; 0.5 tsp ground turmeric; 0.5 tsp salt; 0.25 tsp black pepper; 1 small onion, quartered (for sauce); 2 cloves garlic (for sauce); 30 g olive oil; 1 tbsp tomato paste; 400 g crushed tomatoes (canned); 150 g water; 1 tsp ground cumin (for sauce); 1 tsp sweet paprika (for sauce); 0.5 tsp ground ginger (for sauce); 0.5 tsp salt (for sauce); 0.25 tsp black pepper (for sauce); 4 large eggs (optional); Fresh coriander or parsley, chopped, for garnish

Thermomix recipe: Moroccan Kefta Tagine with Eggs. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

1 small onion, quartered (for kefta)
2 cloves garlic (for kefta)
20 g fresh parsley, leaves only (for kefta)
20 g fresh coriander, leaves only (for kefta)
500 g minced beef or lamb
1 tsp ground cumin
1 tsp sweet paprika
0.5 tsp ground turmeric
0.5 tsp salt
0.25 tsp black pepper
1 small onion, quartered (for sauce)
2 cloves garlic (for sauce)
30 g olive oil
1 tbsp tomato paste
400 g crushed tomatoes (canned)
150 g water
1 tsp ground cumin (for sauce)
1 tsp sweet paprika (for sauce)
0.5 tsp ground ginger (for sauce)
0.5 tsp salt (for sauce)
0.25 tsp black pepper (for sauce)
4 large eggs (optional)
Fresh coriander or parsley, chopped, for garnish

Instructions

Place onion (for kefta), garlic (for kefta), parsley (for kefta), and coriander (for kefta) into the clean Thermomix bowl. Chop 5 sec / Speed 7. Scrape down sides of bowl.
Add minced beef or lamb, 1 tsp ground cumin, 1 tsp sweet paprika, 0.5 tsp ground turmeric, 0.5 tsp salt, and 0.25 tsp black pepper to the bowl. Mix 20 sec / Reverse / Speed 3. Transfer the kefta mixture to a separate bowl and form into approximately 16-20 small meatballs. Set aside.
Without cleaning the bowl, place onion (for sauce) and garlic (for sauce) into the bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
Add olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. For chunkier vegetables, use Reverse speed.
Add tomato paste to the bowl. Cook 2 min / 100°C / Speed 1.
Add crushed tomatoes, water, 1 tsp ground cumin (for sauce), 1 tsp sweet paprika (for sauce), 0.5 tsp ground ginger (for sauce), 0.5 tsp salt (for sauce), and 0.25 tsp black pepper (for sauce) to the bowl. Place the simmering basket on top of the lid instead of the measuring cup to allow steam to escape and prevent splattering. Cook 10 min / 100°C / Reverse / Speed 2.
Carefully add the prepared meatballs into the simmering sauce in the bowl. Cook 10 min / 98°C / Reverse / Speed 2. Pause halfway through (after 5 minutes), scrape down the sides and bottom of the bowl with the spatula, and gently stir to ensure even cooking and prevent sticking. Adjust liquid if needed.
If using, crack the 4 eggs directly into the sauce, spacing them out. Cook 5-7 min / 90°C / Reverse / Speed 1, or until the egg whites are set and yolks are to your liking. The cooking time will vary based on desired egg doneness.
To finish, cook 1 min / 90°C / Reverse / Speed 1 to settle the sauce and prevent any sticking. Transfer the tagine to a serving dish, garnish with fresh chopped coriander or parsley, and serve hot.
For easy cleaning, immediately rinse the bowl with warm water and a drop of detergent, then run 10 sec / Speed 6.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.