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Kefta (meatball) tajine
Ingredients
- 750 gr beef
- 250 gr lamb
- 5 cloves garlic
- 1 bunch coriander
- 1 bunch parsley
- 3 sprigs mint
- 3 sprigs marjoram
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 egg
For the sauce:
-50 g butter
- 500 g tomatoes
- 1 onion
- 2 sweet peppers
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 dessert spoon mild paprika
- 8 eggs
- ½ teaspoon salt
Method
In the R5 cutter bowl, mince the meats, garlic, coriander, parsley, mint and marjoram twice at 1,500 rpm until very finely chopped.
Carefully mix with the spices (salt, pepper, cumin, cinnamon and paprika) and 2 eggs.
Form the meatballs.
Peel the onions and slice finely. Cut the tomatoes into quarters and slice the sweet peppers finely.
Brown the onions, sweet peppers and tomatoes over a low heat for 25 minutes. Season.
Place the meatballs on top of the vegetables and continue to cook for 5 minutes.
Just before serving, break an egg into each tagine and continue to cook for 3 minutes.
Produced with
50-200 
200-300 
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