This is probably best done with lamb, but the recipe specified lamb or beef. And we have a lot of beef right now. So that's what I used. I liked the little meatballs. Although I wish the sauce was a bit thicker. I've been debating whether it would be nice to head it back up and add a little flour or cornstarch to turn it into a sort of gravy.

Kefta Tagine with Herbs, Spices, and Lemon

Slightly adapted from The Food of Morocco by Paula Wolfert

Ingredients

Kefta

• 450g ground beef or lamb
• 3 Tbsp. crème fraîche or grated beef suet¹
• 2 tsp. sweet paprika
• 1 tsp. cumin seeds, ground
• 1 tsp. coriander seeds, ground
• 1/4 tsp. black peppercorns, ground
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cayenne
• 1/2 tsp. coarse sea salt
• 2 Tbsp. chopped fresh flat-leaf parsley
• 2 Tbsp. chopped fresh cilantro

Sauce

• 3/4 c. hot water, divided
• 1/8 tsp. crushed saffron threads
• 1 tsp. sweet paprika
• 1/2 tsp. cumin seeds, ground
• 1/4 tsp. ground ginger
• 1/4 tsp. black peppercorns, ground
• 1/8-1/4 tsp. ground cayenne
• 1/8 tsp. ground turmeric
• 1 onion, minced
• 2 Tbsp. unsalted butter or ghee
• 1/2 tsp. coarse sea salt
• 1 c. chopped fresh cilantro, divided
• 2 Tbsp. lemon juice

Directions

1. Combine all the kefta ingredients. If you have a food processor, combine them in the food processor and process until everything is well mixed and broken down. If not, just mix it with your hands as best you can.
2. Form mixture into olive-sized meatballs. (The original recipe says this should make ~24 meatballs, but I got twice that number. I guess they have really big olives in Morocco!) Cover and chill until ready to cook.
3. Meanwhile, combine the saffron, cumin, ginger, pepper, cayenne, and turmeric and add ~1/4 c. of the hot water. Stir and set aside to steep while you chop the onion.
4. Place a tagine on a heat diffuser and warm over medium-low heat.
5. Add the onion, butter, and spice-water.
6. Rinse the spice-water container out with the remaining half cup of hot water and add that as well.
7. Add the salt and 3/4 of the cilantro.
8. Cover and simmer for 10 minutes.
9. Add meatballs to the sauce, cover, and simmer for 15 minutes.
10. Turn the meatballs, cover, and simmer for 15 more minutes.
11. Remove from heat and stir in the lemon juice.
12. Sprinkle with the remaining cilantro and serve with rice, couscous, and/or bread.

¹ I didn't have either, so I used 2 Tbsp. of tallow mixed with 1 Tbsp. of heavy cream. ^Back