Name: Claudia Roden’s Kefta Tagine (Meatballs in Tomato Sauce)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 3 Tbsp oil; ½ tsp ground cumin; small bunch of coriander, finely chopped; small bunch of parsley, finely chopped; 1 tsp ground cinnamon; 750 g (1½ lb) tomatoes, peeled and chopped; salt; 2 cloves garlic, crushed with a knife (not in a garlic press); 1½ large onions, chopped; a few mint leaves or 2 tsp dried mint; ¼ tsp ground ginger; 1 tsp ground cumin; 750 g (1½ lb) minced lamb or veal; 6 eggs; 1 bunch parsley, finely chopped; ½ tsp ground cinnamon; 1 tsp ground paprika

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

If you want to have a total alternative feast, Claudia Roden also suggested this dish, which can be either a first course, or a main course served after the stuffed peppers. The recipe is Moroccan, and is simply small spicy meatballs, usually made of lamb, simmered in an equally spicy tomato sauce, with eggs broken over them and cooked in the liquid and the steam.