Kefta Tagine with Saffron Butter Sauce
Kefta Tagine with Saffron Butter Sauce
Never have meatballs been so luxurious until now. These mini meatballs are poached in a saffron butter sauce with onions and Moroccan spices in a tagine. If you don’t have a tagine, you can definetily use a sauté pan. Traditionally, the meatballs are scooped up with a Moroccan bread called khobz; kind of like pita. If that’s not the way you want to go, serve the meatballs and sauce over basmati rice or mashed potatoes. Either way, you’ll be full and satisfied.
Equipment
- tagine
Ingredients
Meatballs
- 1 lb 90% lean ground beef
- 1 small onion grated
- 2 tbsp parsley chopped
- 2 tbsp cilantro chopped
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
Saffron Butter Sauce
- 4 tbsp butter
- 1 medium onion grated
- 1/4 cup parsley chopped
- 1/4 cup cilantro chopped
- 1/2 tsp saffron threads
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 cinnamon stick
- 1/2 cup beef stock
- salt to taste
- 1 tbsp lemon juice
Instructions
- Mix all of the meatball ingredients together.
- Form into small meatballs; about the size of a cherry.
- Melt the butter in your tagine over medium low heat. Add the onions, parsley, cilantro, spices, and cinnamon stick. Cover and simmer for 10 minutes.
- Add the beef broth. Season with salt. Cover and simmer for another 10 minutes.
- Add the meatballs into the sauce.
- Cover and simmer for 15 minutes.
You must be logged in to post a comment.