Serves: 4 • Time: 1 hour
A technique named for the earthen pottery in which you cook it, tagine dates back as far as 1001 Nights. This Moroccan stew recipe, spiked with the kefta spice blend from the Morocco Box, is one of our favorites.
- ½ lb. ground beef
- ½ lb. ground lamb
- 2 Tbsp. chopped cilantro
- 2 Tbsp. chopped parsley
- 1 Tbsp. Safran & Epices Prestige kefta spice blend
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 Tbsp. olive oil
- 1 sliced onion
- 28 oz. drained and roughly chopped whole peeled canned tomatoes
- 2 Tbsp. Pikarome harissa
- 4 eggs
- Parsley, chopped, for garnish
- Cilantro, chopped, for garnish
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the ground beef, ground lamb, cilantro, parsley, kefta spice blend, shallot, 1 minced garlic clove, and a pinch of salt. Shape the mixture into tablespoon-sized balls.
- Heat the olive oil in a skillet. Add the meatballs and brown on all sides, about 5 minutes, then set aside.
- In the same skillet, cook the onion and 2 remaining garlic cloves until softened, about 3 minutes. Add the canned tomatoes, harissa, and another pinch of salt and cook 5 minutes more.
- Transfer the meatballs back to the skillet and create 4 indentations in the sauce. Crack one egg into each indentation and bake until the eggs are set, 6 to 10 minutes. To serve, garnish with the chopped parsley and cilantro.